Low ‘n’ Slow
Low ‘n’ Slow
Beef Pad Thai
Tip: Different vegetable combinations can be used. Small broccoli florets, thin slices of zucchini or asparagus pieces all work well in this dish.
Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
500 g beef stir fry strips
180 g rice noodles
3 tbsp vegetable or sunflower oil
200 g small button mushrooms, quartered
230 g baby corn, sliced into 3-4 pieces
300 g snow peas, trimmed and sliced in half on the diagonal
1 clove garlic, crushed
3 eggs, beaten
2 tbsp fish sauce
1 lemon, 1/2 juiced remaining 1/2 cut into 4 wedges
80 g beansprouts, trimmed
Soak the rice noodles in boiling water for 5-6 minutes until softened.
Meanwhile, heat 1 tablespoon of the oil in a large wok or frying pan over high heat. Add the mushrooms and stir fry for about 3 minutes. Remove from the pan and set aside in a large bowl. Heat 1 tablespoon oil in the pan, add the corn and snow peas and 2 tablespoons water and stir fry for 3 minutes. Add to the mushrooms. Add the remaining tablespoon of oil to the pan and add the garlic and beef and stir fry for 2 minutes. Add to the vegetables.
Combine the eggs, fish sauce and lemon juice and add to the pan and cook briefly, stirring with a spatula until lightly scrambled. Add the noodles, beef and vegetables and beansprouts. Stir fry briefly to mix everything together then serve garnished with coriander and lemon wedges on the side.
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