Beef Pad Thai with Lime
Seared beef and tangy tamarind noodles come together quickly in one hot pan, finished with peanuts and a bright squeeze of lime.
Searing the beef hard and fast keeps it tender, so pull it from the pan the moment it browns and let it finish warming through later. The tamarind sauce needs that same high heat to thicken and coat every strand of noodle evenly. Extra lime at the table lets everyone adjust the tartness to taste.
Ingredients
Method
Tap a number to mark a step doneSoak the rice noodles in warm water for 20 minutes until pliable, then drain.
Whisk the tamarind paste, fish sauce, and brown sugar together in a small bowl.
Heat the vegetable oil in a wok over high heat and sear the beef for about 2 minutes per side until browned but still pink in the center, then remove to a plate.
Crack the eggs into the same pan, scramble briefly, stir in the garlic, and cook for 30 seconds until fragrant.
Add the noodles and tamarind sauce, tossing constantly over high heat for 2 to 3 minutes until the noodles soften.
Return the beef to the pan along with half the bean sprouts and half the scallions, tossing for another minute to combine and warm through.
Plate the noodles, scatter crushed peanuts and the remaining bean sprouts and scallions on top, and serve with lime wedges.
Kitchen note
Slice the beef while it is still slightly frozen, since it is much easier to get thin, even slices that cook quickly in the hot wok.
