Beef Pad Thai

Name: Beef Pad Thai
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 portions
Ingredients: 2 tablespoons tamarind paste; 3 tablespoons fish sauce; 2 tablespoons cane sugar; 400 g beef tenderloin; 2 cloves garlic; 4 pcs spring onion; 150 g soy bean sprouts; 2 pcs eggs; 1 pc chilli peppers; peanut oil; salt; 250 g rice noodles; 60 g peanuts; 1 pc lime; coriander; 1.5 l water

Jakub SýkoraStir-fryThai Cuisine x se líbilo

Pad thai belongs to the Thai wok classics, and in this version it gets thin slices of beef tenderloin, seared in barely a minute until pink. The rice noodles soak in hot water and then drink up a glossy sweet-and-sour sauce of tamarind and fish sauce. Fierce heat and quick tossing keep the whole dish together, so the noodles never turn mushy and the bean sprouts stay crisp. On the plate it is finished with roasted peanuts, a sprig of coriander and a squeeze of lime. You can make the whole dish at home in under half an hour.

Příprava: 15min

Vaření: 12min

CELKOVÝ ČAS: 27min

Step by step process

Preparation

1
Make the beef pad thai sauce first: in a bowl, mix tamarind paste with fish sauce and cane sugar until the sugar fully dissolves.
2
Cover the rice noodles with hot water in a bowl and let them soften for 8 minutes until pliable but still springy. Then drain and rinse them with cold water.
3
Slice the beef tenderloin with a sharp knife against the grain into the thinnest possible slices and lightly salt them.
4
Separate the spring onion into white and green parts, slice the white into rounds and cut the green into diagonal strips.
5
Finely chop the garlic and coarsely chop the peanuts. Beat the eggs in a bowl.
6
If you like, deseed the chili and cut it into thin strips.

Cooking

7
Heat the wok with a little peanut oil over high heat, pour in the beaten eggs and quickly stir them into a soft scramble, then set it aside.
8
Add a drop of oil to the wok, toss in the white part of the spring onion and the garlic and stir-fry for 30 seconds until fragrant.
9
Add the beef slices and stir-fry them hard for just 2 minutes so they sear but stay pink inside.
10
Slide in the drained rice noodles, pour in the prepared sauce and stir energetically until the noodles absorb the sauce.
11
Stir in the bean sprouts, the green part of the spring onion and half the peanuts, return the eggs and heat everything through briefly.
12
Taste and adjust with a drop of fish sauce or tamarind so the sauce stays freshly sweet and sour.

Serving

13
Divide the finished noodles between bowls, sprinkle with the remaining peanuts and garnish with a sprig of coriander. Serve hot.
14
Add a lime wedge to the plate for everyone to squeeze over just before eating.