Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute). Here, the oyster sauce and egg lend a nice creaminess that makes all the noodles stick together. This is a high-heat, quick-cooking process, so it's important to have all of your ingredients lined up by the stove and ready to go.
Recipe courtesy of Jeffrey Saad
Spicy Beef Pad Thai
Yield:
Serves 3 to 4
Level:
None
Yield:
Serves 3 to 4
Level:
None

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 1/3 cup low-sodium chicken stock
  • 1 large egg
  • 1 1/2 tablespoons peanut oil
  • 8 ounces skirt steak, cut into thin 1-inch-long slices (you can substitute chopped scallops or shrimp)
  • 1 small Thai chile or serrano chile, chopped small
  • 1/4 cup finely chopped shallots
  • 1 package thin, dry rice noodles
  • 1/4 cup oyster sauce
  • 1 cup finely chopped broccoli
  • 1/4 cup finely chopped peanuts
  • 1/2 cup roughly chopped green onions
  • 1 cup mung bean sprouts

Directions

1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.

2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.

3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.

4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.

5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.

IDEAS YOU'LL LOVE

Pad Thai

Recipe courtesy of Kelsey Nixon

Pad Thai

Pad Thai

Recipe courtesy of Alton Brown

Pad Thai

Recipe courtesy of Cooking Channel

Pad Thai Taco

Kuay Tiaw Pad Thai

Recipe courtesy of Nongkran Daks

Green Papaya Pad Thai

Recipe courtesy of Hong Thaimee

Shrimp Pad Thai with Soba Noodles

Recipe courtesy of Haylie Duff

Vegetarian Pad Thai - Ching Style

Recipe courtesy of Ching-He Huang

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here