Categories: Meals
Ingredients
- 2 Garlic Cloves
- 2 Green Onions
- 1 oz. Honey Roasted Peanuts
- 1/4 oz. Cilantro
- 5 oz. Rice Noodles
- 10 oz. Sliced Sirloin Strips
- 2 tsp. Sugar
- 3 oz. Matchstick Carrots
- 11/2 fl. oz. Oyster Sauce
- 1 Tbsp. Sambal
Directions
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Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry.
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Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop peanuts. Stem and mince cilantro.
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Add noodles to boiling water and cook 3-4 minutes. Noodles should be undercooked and firm; they will finish cooking in a later step. Ladle out and reserve ¾ cup pasta water. Strain noodles in a wire-mesh strainer and rinse under cold water to stop cooking process. Return to pot and toss with 1 tsp. olive oil.
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Pat sliced sirloin strips dry. Place a large non-stick pan over high heat. Add 2 tsp. olive oil, sliced sirloin strips, and a pinch of pepper to hot pan. Cook, stirring occasionally, until strips start to brown, 1-2 minutes. Add garlic and sugar and cook, stirring occasionally, 1-2 minutes.
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Add carrots and white portions of green onions to pan. Cook, stirring occasionally, until carrots begin to soften, 1-2 minutes.
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Add oyster sauce, noodles, and ½ cup reserved pasta water to pan. Cook, stirring occasionally, until noodles are just tender, 2-3 minutes. Add sambal (to taste) and remaining pasta water, 2 Tbsp. at a time, to adjust consistency as desired. Cook, stirring occasionally, until ingredients are combined, 1 minute.
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Place pad thai in a shallow bowl. Garnish with peanuts, cilantro, and green portions of green onions.