Beef Pad Thai Recipe

Ingredients

• 3.5 oz or 1/2 cup palm sugar
• 2 tbsp fish sauce
• 3 tbsp tamarind paste
• 3 1/2 tbsp water
• 5 tbsp oil
• 7 oz or 3/4 cup beef (thin slices, see notes)
• 2 cloves garlic (minced)
• 1/4 cup shallots (finely chopped)
• 1/4 cup sweet preserved radish (chopped)
• 1 tbsp dried mini shrimp (optional)
• 5 oz dry rice noodles
• 3 1/2 tbsp water
• 2 eggs
• 1 cup beans sprouts
• 8 stalks garlic chives (sliced into 2-inch sized pieces)
• fresh lime juice
• Thai chili flakes
• crushed peanuts
• white sugar

Steps

1. 1

   Soak the rice noodles according to the package instructions. Different brands may vary in soaking time. Once soft, drain and set aside.

2. 2

   In a small saucepan over low heat, melt the palm sugar until it starts to caramelize. Add the fish sauce, tamarind paste, and water. Simmer gently for 5 minutes, stirring until smooth.

3. 3

   Heat 1 tablespoon of oil in a wok over medium heat. Add the beef and stir-fry until it’s browned and nearly cooked through. Remove and set aside.

4. 4

   In the same wok, heat the remaining oil. Add garlic, shallots, sweet preserved radish, and dried shrimp. Stir-fry for 20–30 seconds until fragrant.

5. 5

   Push everything to one side of the wok. Add the soaked noodles and a splash of water to the empty side. Stir-fry the noodles until they soften.

6. 6

   Toss everything in the wok together so the noodles are evenly mixed with the aromatics.

7. 7

   Add the cooked beef back to the wok. Pour in the prepared Pad Thai sauce and toss until the noodles are well coated.

8. 8

   Move everything to one side again. Crack the eggs into the empty side and scramble.

9. 9

   Once scrambled, mix the eggs into the noodles and beef.

10. 10

    Turn off the heat. Gently stir in the garlic chives and bean sprouts. Serve hot.