May Contain: Gluten, Milk, Mustard, Sesame, Shellfish, Sulphites, Tree Nuts
Tip: Rinsing the rice noodles under cold water will wash off the excess starches and prevent the noodles from sticking together.
Cook Rice Noodles
- Bring 2-1/2 litres water to a boil.
- Once boiling, add rice noodles and remove pot from heat.
- Let noodles cook for 3–4 minutes, until tender.
- Drain noodles and rinse thoroughly under cold water.
- Meanwhile, wash bell pepper, green onion, lime and bird’s eye chili.
- Cut bell pepper in half and remove stem and seeds. Slice into 1/4 inch strips.
- Thinly slice green onion.
- Zest lime and cut in half.
- Slice stem off of bird’s eye chili and discard. Finely mince chili.
- In a small bowl, beat eggs with a fork and season to taste with salt.
- Add peanuts to a large skillet and place over medium heat.
- Toast peanuts for 3–5 minutes, tossing occasionally, until golden and fragrant.
- Remove toasted peanuts from skillet and roughly chop.
- Heat 1 tbsp. oil in same skillet over medium.
- Drain sliced beef and pat dry with paper towel. Season well with salt and pepper.
- Add to skillet and cook for 4–5 minutes, until cooked to an internal temperature of 165°F.
- Remove from skillet and set aside on a plate.
Cook Vegetables + Prepare Sauce
- Add additional oil to skillet if needed to maintain about 1 tbsp. oil total.
- Add bell pepper and carrot and cook for 3–4 minutes, until vegetables are tender.
- Meanwhile, in a small bowl stir together brown sugar, fish sauce, tamarind concentrate, soy sauce and garlic.
- Stir in 2 tbsp. warm water and season to taste with each of the following: lime zest, bird’s eye chili and half of the lime juice.
Assemble Pad Thai
- When vegetables are tender, push to one side and pour egg into empty half of skillet.
- Stir egg until scrambled and then stir into vegetables.
- Add beef, rice noodles and prepared sauce to skillet and stir to combine all ingredients.
- Divide Pad Thai onto serving plates.
- Garnish with chopped peanuts and green onion.
- Serve with remaining lime sliced into wedges and squeezed over everything to taste.
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