PAD THAI NEUA / BEEF PAD THAI

I’ve tried my hand at several Thai recipes over the past few years, just by guesswork after eating a particularly tasty takeaway Thai meal. I will admit that whilst my dishes were adequate, they always tasted like they were missing an ingredient or two. In my trusty April edition of Feast magazine owner of Sydney’s Chat Thai restaurants, Amy Chanta, shares some of her authentic Thai recipes and reveals some secrets of this popular cuisine. I am one of those people is that more often than not guilty of ordering Pad Thai constantly at restaurants; therefore I thought it would be fitting to start my traditional Thai journey with this dish. Due to unavailability of dried prawns, I used shrimp paste instead; just make sure that you mix the paste well with the beaten eggs. Tamarind puree can often be found in major Supermarkets or at Asian specialty stores. It is the puree or sauce form of the tamarind sweet and sour fruit. I used fruit sugar (available at major Supermarkets) as I consider it better for me than caster sugar. I have always been one to omit the sugar in an Asian recipe however I recently learned that the sugar is necessary to balance out the sourness of the fish sauce. Fresh or fried shallots are not essential but can be added. I personally think that the garlic chives add enough flavour. Don’t forgot to squeeze your lime onto the noodles before digging in.

INGREDIENTS

• 2 eggs (preferably free-range), lightly beaten 
• 1/4 teaspoon shrimp paste or 1 teaspoon dried prawns 
• sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon tamarind puree
• 1 tablespoon fruit sugar (or 3 tablespoons caster sugar)
• 1 1/4 cup thinly shredded red cabbage
• 350-400g beef eye-fillet or rump, fat removed and thinly sliced
• 250g thin dried rice noodles, soaked overnight or soaked in boiling hot water for 5 minutes, then drained well with cold water
• 1 tablespoon ground roasted peanuts
• 10 roughly chopped garlic cloves, plus extra to serve, unchopped
• 200g fresh or tin bean sprouts (if in a tin, drain well with cold water)
• 1 teaspoon each serving of fresh or fried shallots (Optional)
• 4 lime wedges, to serve 

COOKING 

1. Heat 1 teaspoon sesame oil in a large wok over high heat. Combine egg mixture and shrimp paste, whisking to break up paste. When wok is hot add egg mixture and cook, stirring, for 2 minutes or until egg is cooked through. Remove from heat and chop up cooked egg if not separated from the cooking. Cover to keep warm.

2. Add a dash more sesame oil to the wok and reduce to a medium heat.  Add red cabbage and cook, stirring frequently, for 4-5 minutes or until just tender. Remove from heat and cover to keep warm. 

3. Mix fish sauce, oyster sauce, tamarind and sugar in a small bowl. Add a small amount of beef slices to the wok, making sure not to overcrowd the beef.  Add a touch more sesame oil if the beef is sticking to the wok. Cook for 1 minute or so on each side, taking care not to overcook and then remove from heat and cover to keep warm. Continue this process until all beef is browned and then return all the beef to the wok. Add the sauce mixture and the rice noodles and cook, stirring constantly to coat noodles with the sauce. Cook for 2 minutes or until all liquid has reduced. 

4. Add peanuts, chopped garlic chives, bean sprouts and cooked egg to the wok and stir for 30 seconds to 1 minute or until all ingredients are combined. Remove from heat. 

5. Divide pad thai into 4 bowls and top with lime wedges, extra unchopped garlic chives and 1 teaspoon each of fresh or fried shallots, if you wish. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 18-20 minutes 

x Emily