Beef Pad Thai
November 2, 2020 • Easy Entrees,
I’d been craving Pad Thai for awhile, and actually had never made it before this. With a few tweaks to Mark Bittman’s recipe from the NY Times I had this lovely dinner on the table in no time. Asian stir fry dishes or noodle dishes like this are a great way to use up leftover proteins, like the sliced flank steak I had on hand. But you can also start fresh with shrimp, chicken, pork, or tofu. You can replace the peanuts with cashews if someone in your family has an allergy, and you can always omit the cilantro if you have the gene that dislikes it.
- 6 ounces thick Pad Thai rice noodles
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- Red pepper flakes, to taste
- 2 tablespoons peanut oil (or canola)
- 2 eggs
- 3 cups shredded cabbage (I used purple because I had it on hand, but it does "stain" the noodles)
- 1 garlic clove, minced
- 2 cups sliced cooked beef
- 1 tablespoon sesame oil
- 3 scallions, chopped
- ¼ cup roasted peanuts, chopped (optional)
- ¼ cup chopped fresh cilantro (optional)
- Put the noodles in a large bowl and cover with boiling water; let stand until tender while you cook the rest of the dish.
- Combine the tamarind paste, fish sauce, honey and vinegar in a small sauce pan, and whisk together over medium high heat to "melt" the tamarind and combine the ingredients. Remove from the heat and add desired amount of red pepper flakes (I used about ½ teaspoon).
- Heat the oil in a large skillet or wok over medium high heat and whisk the eggs quickly to cook. Add the cabbage and garlic and continue to cook, stirring frequently, until the cabbage starts to wilt, about 3 minutes. Add the beef, sesame oil, and scallions and stir together just until heated.
- Drain the rice noodles and add them to the skillet along with the tamarind sauce and toss quickly to combine. Pour onto a platter and top with roasted peanuts and cilantro.
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