You'll be transported to the streets of Bangkok with this twist on a classic Thai noodle dish. This recipe hits all the Thai flavour pillars: sweet, spicy, salty and sour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Wide Rice Noodles(ContainsEgg/Oeuf, Wheat/Blé)
Sugar Snap Peas, trimmed
Stir-Fry Sauce(ContainsWheat/Blé, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)
Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Roughly chop the cilantro. Trim snap peas. Peel, then slice carrots into 1/8-inch rounds. Peel, then mince the garlic. Pat the beef dry with paper towels, then cut any large pieces in half.
Add the rice noodles to the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until tender, 6-8 min. Drain and rinse the noodles under cold running water. (TIP: ""Shocking"" the noodles with cold water will keep them from sticking to each other!) Set aside.
While rice noodles cook, heat a large non-stick pan over medium-high heat. When hot, add the sesame oil, then the carrots and snap peas. Cook, stirring occasionally, until the veggies are tender-crisp, 3-4 min. Transfer the veggies to a plate. Set aside.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then the beef and garlic. Season with salt and pepper. Cook, stirring often, until golden-brown, 3-5 min.** (TIP: Cook in batches for 4 ppl).
Add stir-fry sauce and ketchup to the beef. Stir to combine, then add the noodles and veggies. Stir to coat the noodles with the sauce. Divide the Pad thai between bowls. Sprinkle over the peanuts and cilantro.
Whisk together 2 eggs in a small bowl. Heat a small pan over medium-low heat. When hot, add 1/2 tbsp oil, then the eggs. Using a spatula, slowly pull egg mixture into the center of the pan from all sides, until no liquid remains and soft egg curds form, 2-3 min. Stir into the Pad Thai.