Beef Pad Thai
For those who love their spice, this Thai noodle dish has the perfect balance of chilli, garlic and coriander, with a dash of Thai fish sauce and dark soy for good measure. It’s ideal as a light lunch or main course for dinner, and you could always swap the steak for chicken or pork if you prefer.
- 200g fillet steak, cut into thin slices
- 2 tbsp dark soy sauce
- 100g medium rice noodles
- 2 tbsp sesame oil
- 2 cloves of garlic, crushed
- 1 small red chilli, finely sliced
- 1 small red onion, halved and sliced
- 2 tbsp Thai fish sauce
- Juice of 1 large lime
- 2 large eggs, beaten
- 3 tbsp fresh coriander leaves
- 50g roasted peanuts, roughly chopped
- 2 spring onions, finely shredded
- Pour soy sauce over the steak and leave for a few minutes.
- Add the noodles to a pan and pour boiling water over them.
- Leave to soften for four minutes, then drain and rinse with cold water
- Heat the oil in a wok, then add the garlic, chilli and red onion, fry for a couple of minutes,Add the steak and stir fry for two minutes.
- Add the fish sauce and lime juice, stir in the noodles and cook for a couple of minutes to warm through.
- Slowly pour in the beaten eggs, leave to set for one minute, then stir to break up the egg.
- Stir in half the coriander, peanuts and spring onions, then put into bowls and sprinkle over the rest of the herbs, nuts and spring onions.
10 minutes to prepare