Steak-and-Eggs Pad Thai

Skirt steak is the ideal cut of beef for a fast stir-fry because it's so thin that it cooks up quickly.

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  • Servings: 4

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Ingredients

  • 1/2 pound pad Thai rice noodles (banh pho)
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 1 tablespoon tamarind paste (see Note)
  • 1 tablespoon Sriracha or chile-garlic sauce
  • 2 tablespoons vegetable oil
  • 3/4 pound skirt steak, thinly sliced crosswise
  • 2 small shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 cups julienned carrots (from about 3/4 pound carrots)
  • 4 scallions, cut into 1-inch pieces
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/4 cup ground roasted peanuts
  • 1 lime, cut into 8 wedges, for serving

How to make this recipe

  1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.

  2. Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, sugar, tamarind paste and Sriracha.

  3. In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering. Add the steak and cook over high heat, stirring occasionally, until browned and cooked to medium, about 3 minutes. Transfer the steak to the skillet. Heat the remaining 1 tablespoon of oil. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.

  4. Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and steak and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and peanuts and serve with the lime wedges.

Notes

Tamarind paste is available from Indian, Asian and Latin markets.

Contributed By Photo © Phoebe Lapine Published October 2013





504712 recipes/steak-and-eggs-pad-thai 2013-12-06T23:51:40+00:00 Phoebe Lapine stir-frying|southeast-asian|thai|pasta-and-noodles|4|fast|web-exclusive|weeknight-dinner october-2013 recipes,steak-and-eggs-pad-thai 504712
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