Beef, Vegetable and Egg Pad Thai

Beef, Vegetable and Egg Pad Thai

Ready in 25 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 13, 2015.

Beef Pad Thai with carrots, baby bok choy and mung bean sprouts.


Ingredients

Beef pad Thai

  • 300g rice stick noodles
  • 600g beef rump steaks (at room temperature)
  • 1 tablespoon oil (e.g. peanut, canola, soy)
  • 1 stalk lemongrass, tough outer layer removed, finely chopped
  • Zest of 1 lime
  • 2 spring onions, sliced 2cm (keep white and green part separate)
  • 2 carrots, peeled, cut into thin matchsticks or grated
  • 1 baby bok choy, stalk and leaves finely sliced
  • 3 handfuls mung bean sprouts
  • 2 eggs, lightly whisked with a pinch of salt

Pad Thai sauce

  • 1/4 cup soy sauce
  • 1/4 cup sweet chilli sauce
  • Juice of ½ a lime
  • 4 teaspoons sesame oil
  • 2/3 cup coconut milk
  • Pinch chilli flakes (optional)

To serve

  • 1/4 cup chopped coriander
  • 1/2 a lime, cut into wedges

Steps

  1. a full kettle to the boil.
  2. Place noodles in a large, heat-proof, bowl and cover with boiling water. Stir, cover and leave to soak for 5 minutes. Drain and rinse well under cold water to help prevent noodles sticking together.
  3. In a small bowl, mix all pad Thai sauce ingredients together and set aside.
  4. Pat beef dry with paper towels, slice into 1cm strips and season with salt. Heat oil in a wok or large fry-pan (preferably non-stick) on medium to high heat. Cook beef, in batches, for 1–2 minutes until just cooked. Remove from pan and set aside. Return pan to heat and add lemongrass, lime zest and spring onions (white part) and stir-fry for 2–3 minutes. Add carrots and continue cooking for a further 1 minute. Add bok choy, cooked noodles, spring onions (green part), mung bean sprouts and sauce. Stir-fry, tossing all together, for a further 3–4 minutes until vegetables are just tender. Remove from heat and stir through beef.
  5. Remove everything from pan onto a large serving plate and keep pan on heat. Add eggs and cook for 1–2 minutes or until set as an omelette. Remove from pan and roughly chop or cut into strips.
  6. Divide noodles between plates and top with egg, coriander and a squeeze of lime.

Nutritional Information

Energy 2626 kj
628 kcal
Protein 42.2g
Carbohydrate 66.5g
Fat 22.0g