Pad Thai

Stir-fried rice noodles with shrimp or tofu, egg, bean sprouts, and peanuts in a tangy tamarind and fish sauce glaze.

Ingredients

• 400g large prawns
• 2 cups rice noodles
• 2 tbsp torn kaffir lime leaves
• a pinch of ground turmeric
• 1/4 cup coconut oil
• 200g Thai bird's eye chilies
• a handful of fresh mint, chopped
• a generous spoonful of fish sauce
• 500ml water
• 1/2 tsp palm sugar
• 200g Thai eggplant
• a drizzle of crispy fried shallots

Instructions

1. 1

   Pat the beef sirloin dry, season generously with salt, pepper, and white pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the beef sirloin until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced lemongrass and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the palm sugar and bean sprouts, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the beef sirloin to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the beef sirloin is tender and cooked through, roughly 10 mins.

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