Cheat's beef pad Thai

The beloved takeaway classic made easy at home

Serves

Prep Time

15 mins

Cook Time

25 mins

Using Jenny’s Kitchen Tamarind Chutney, we shortcut our way to a delicious pad Thai that’s good enough to rival most takeaway joints. Tamarind is the key ingredient to a traditional pad Thai, bringing that sour flavour that is the signature of good Thai food. As with all stir fries, you want everything ready to go before you start cooking. You also want the wok as hot as you can get it. A high heat and fast movements are the tricks to a good pad Thai and will stop the noodles from breaking up too much. We used stir-fry beef and bagged coleslaw from the store to get this on the table quickly but they’re not necessary to make this dish. You can shred cabbage and carrot yourselves and slice up which ever steak you’ve got on hand for the same result - but it's good to have easy options up your sleeve too.

Kirsten McCaffrey

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Ingredients

Noodles

450g Quality Mark diced beef
cut into strips
300g pad thai noodles
dried
2 tsp rice bran oil
½ onion
diced
2 garlic cloves
minced
2 eggs
whisked
2 cups coleslaw
no dressing
1 ½ cups mung bean sprouts
¼ cup garlic chives
¼ cup peanuts

Sauce

2 Tbsp Jenny's Kitchen Tamarind Chutney
2 Tbsp fish sauce
1 Tbsp oyster sauce

To serve

2 limes
cut into wedges
Handful fresh coriander leaves
A sprinkle chilli flakes
Extra mung bean sprouts

Method

In a small bowl, mix together the tamarind chutney, fish sauce and oyster sauce. Put aside.

Place noodles in a large bowl and pour boiling water over the top. Soak them for 5 minutes, drain and then quickly rinse under cold water to stop them from cooking.

In a hot wok, stir fry your garlic and onion in a little oil.

Add your beef strips and cook for a minute or 2 until browned but not any longer. Put aside.

Add your vegetables, stir fry them for a few minutes and remove, keeping them aside too.

Add your eggs and lightly scramble with a wooden spoon.

Add the beef, vegetables and noodles back in and pour over the sauce. Toss gently for a few minutes until the noodles absorb the sauce.

Add in your garlic chives and half the peanuts.

Serve immediately with extra peanuts, lime wedges and fresh coriander on top. Extra bean sprouts are a must and chilli if you’re a fan.