© Phoebe Lapine
Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 4

Skirt steak is the ideal cut of beef for a fast stir-fry because it’s so thin that it cooks up quickly. Slideshow: How to Make Pad Thai

How to Make It

Step 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.

Step 2    

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

Step 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.

Step 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.

Chef's Notes

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

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