- 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.
Welsh Beef pad Thai
- Prep time 15 mins
- Cook time 20 mins
- Serves 4
Ingredients
- 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
- 150g beansprouts
- 2 large eggs, beaten
- 3 spring onions, finely sliced
- 1 lime
To garnish:
- Small bunch chives, finely sliced
- Handful coriander, chopped
- 50g roasted peanuts, chopped