A Perfect Pantry

INGREDIENTS

• 300g Beef (sliced)
• 1 ½ tablespoons Tamarind Puree
• 1 ½ tablespoons Fish Sauce
• 2 tablespoons Rice Wine Vinegar
• 1 tablespoon Sugar (I use raw sugar)
• ½ teaspoon Paprika
• 1 tablespoon Garlic (crushed/minced)
• 1 teaspoon Coriander (ground)
• ½ teaspoon Ginger (powder)
• 1 teaspoon Cummin (ground)
• 1 tablespoon Olive Oil (1 extra tablespoon for cookinging)
• Noodles (we use Singapore Noodles)
• Optional Ingredients;
• Vegetables of your choice

DIRECTIONS

1. In a bowl, add all the ingredients except the noodles and vegetables, then combine well. Cover with cling wrap and place in the fridge.
2. Let’s go! Adding the Olive Oil into the wok, place the Kambrook Wok on medium heat setting (3-4 on the dial).
3. Once the oil has heated, carefully add your Beef with all its marinade and cook. I tend to add my noodles about 5 minutes in so it gets well coated with the sauce. This is the perfect time to add the vegetables.
4. Stir well and once the Beef is cooked you’re done, easy as that. Yummier and easier than a jar of Pad Thai!

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials Wok