A Perfect Pantry
Quick Pad Thai
- PREP TIME
- - COOK TIME
- - READY TIME
- - SERVINGS
4
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
- In a bowl, add all the ingredients except the noodles and vegetables, then combine well. Cover with cling wrap and place in the fridge.
- Let’s go! Adding the Olive Oil into the wok, place the Kambrook Wok on medium heat setting (3-4 on the dial).
- 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.
- 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
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