Beef Pad Thai

Clock Icon 40 minutes |
Servings: 4 |
Prep: 25 minutes |
Cook: 15 minutes

Ingredients

Sauce:
  • 1 Tbsp (15 mL) sesame oil
  • ¼ cup (50mL) tamarind paste
  • ½ cup (125 mL) peanut butter, smooth
  • 1 Tbsp (15 mL) fish sauce
  • 2 Tbsp (30 mL) soy sauce
  • 1 Tbsp (15 mL) brown sugar
  • 1 ½ cups (375 mL) hot water
  • 2 thai chili peppers, thinly sliced (as desired)
Pad Thai:
  • 8 oz (250 g) pad thai (wide) rice noodles, prepared as per package directions
  • 1 Tbsp (15 mL) canola oil
  • 1lb (454 g) lean ground beef
  • 3 garlic cloves, minced
  • 1 Tbsp (15 mL) ginger, minced
  • 1 medium carrot, matchsticks
  • ½ medium red bell pepper, julienne
  • 1 cup bean sprouts
  • ½ cup (125 mL) green onion, chopped
Garnish:
  • Cilantro, finely chopped
  • Roasted Peanuts, chopped
  • Bean Sprouts
  • Green Onion, chopped

Method

  1. In small saucepan place all sauce ingredients. Bring to a simmer, whisking periodically. Adjust seasoning as required.
  2. In a large non-stick skillet over medium high heat add oil and beef. Once the beef is about 75% cooked, drain excess fat then add garlic, ginger, carrots, peppers, bean sprouts and green onion.
  3. When vegetables are cooked, but retain a slight crunch add sauce and noodles. Toss to combine and coat evenly with sauce. Adjust seasoning and add additional water as required. (Noodles should be well sauced)
  4. Place pad thai on a serving plate.
  5. Garnish with desired toppings such as fresh bean sprouts, slivered green onion, crushed peanuts, chopped cilantro and lime wedges.

Tips

May also use striploin sliced thinly instead of ground beef and can also substitute low sodium beef stock for water for added flavour.

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