My boyfriend and I wanted to make some pad Thai, a first for both of us. And as it happens, I came across a pad Thai recipe of the blogsphere, the timing was perfect.
This recipe is an adaptation of this chicken pad Thai recipe from A Caffeinated Brunette. It is essentially the same, just minus the eggs and peanuts and plus a few extra ingredients and substituted the chicken for beef.
- 10 oz flat rice noodles
- 3 tbsp. fish sauce
- 3 tbsp. fresh lemon juice
- 1 tbsp. oyster sauce
- 1 tbsp. packed brown sugar
- 2 tbsp. sesame oil
- 1 lb. rib eye steak, thinly sliced
- 5 medium shiitake mushrooms – sliced
- 6-7 baby bok choy – cut it half lengthwise
- 4 garlic cloves, chopped
- 4 green onions, thinly sliced
- 2 tsp. ground ancho chile powder
- 1 1/2 cup fresh bean sprouts
- 1/3 cup fresh cilantro – finely chopped
- Place the noodles in a large bowl and cover with boiling water. Let the bowl stand for 10 minutes and drain. Rinse noodles with cold water.
- In a small bowl, stir together fish sauce, lemon juice, oyster sauce, and brown sugar
- Heat 2 tbsp sesame oil in a large woke or skillet over medium-high heat. Add beef and stir fry until fully cooked. drain fat if needed.
- Add garlic and chile powder and stir-fry a few more seconds. Add shiitake mushrooms, bok choy and green onion, stir-fry for a couple of minutes.
- Add fish sauce mixture, cilantro and noodles. Mix well and add bean sprouts. Stir fry for another minute or so, until the bean sprouts soften a little.
- Serve with Sriracha and enjoy!