Spicy Beef Pad Thai Recipes

Steps:

• Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
• Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
• Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
• Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
• Transfer to a platter and top with the reserved fried eggs.

Steps:

• 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.

Steps:

• Brown chicken in oil, with a few chili flakes if desired, then remove from pan.
• Add all veggies into some oil except tomatoes, sauté 5-10 minutes.
• Mash garlic into a paste, and add flakes, brown sugar, lime juice, Soya sauce and peanut butter, mix well.
• Add 1/3 sauce to the veggies, heat through for 5 minutes.
• Add in tomatoes and sliced chicken, pour 1/3 sauce over, and heat through 5 minutes.
• Cook noodles according to package directions.
• When cooked, add 1/3 of sauce to noodles.
• Place veggies and chicken over the noodles, and enjoy!

Steps:

• Heat wok with oil, add garlic and chiles.
• Add beef and stir fry for 1 minute.
• Add onions and basil, stir for 1 minute.
• Add remaining sauce: oyster sauce, fish sauce, sugar, and white pepper.
• Stir fry until cooked, garnish with cilantro.
• Server immediately with steamed rice.

Steps:

• Slice flank steak into pieces that re 1/4 inch/5 mm thick, 2 inches/5 com long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinkly freeze for 15-20 minutes to harden slightly then slice.
• Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
• Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes until bubbly and thick.
• Add beef, bamboo shoots, peppers and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers have softened and beef has browned. Add 3/4 of the basil leaves and stir fry from 1 more minute.
• Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.

Steps:

• Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
• Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
• Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
• Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.