350g PGI Welsh Beef rump steak, thinly sliced (you could use flat iron steak)
200g dried rice noodles (flat noodles)
3 tbsp oil
3 garlic cloves, finely chopped
2 hot chillies, finely chopped, or ½ tsp dried chilli flakes
3 tbsp tamarind paste (mixed with 2 tbsp water)
2 tbsp soft brown sugar
2 tbsp fish sauce
1 tbsp reduced salt soy sauce
2 large eggs, beaten
3 spring onions, finely sliced
Small bunch chives, finely sliced
Handful coriander, chopped
50g roasted peanuts, chopped
Soak the noodles in warm water for approximately 10 minutes to soften. Drain and coat in 1 teaspoon of the oil.
Make the sauce: Place 1 tablespoon of the oil in a pan, add the garlic and chillies, and fry gently for a few minutes to soften. Add the sugar, tamarind mixture, fish and soy sauces and stir well over a low heat until the sugar has dissolved. Remove from the pan and keep aside.
Heat 1 tablespoon of oil in a wok or frying pan, add the beef and fry over a high heat for a few minutes until brown. Remove from the pan then add the egg to the pan and cook until it sets slightly then break it up with a spoon. Remove from the pan.
Add the remaining oil to the pan. Add the beansprouts, noodles and spring onions, and using two spoons, toss over a high heat until piping hot. Add the sauce and stir well.
Return the beef and egg to the pan and toss for few minutes.
Serve topped with the herbs and chopped peanuts, and squeeze the lime over the top.