Amy Chanta from Sydney's Chat Thai shares her take on pad Thai. This meaty version, featuring beef eye-fillet, gets its kick from tamarind purée.
- 2½ tbsp sunflower oil
- 1 egg, lightly beaten
- 1 tsp dried prawns (see Note)
- 1 tbsp fish sauce
- 1 tbsp tamarind water or tamarind purée (see Note)
- 3½ tsp caster sugar
- 1 tbsp oyster sauce
- 100 g beef eye-fillet, thinly sliced
- 100 g thin dried rice noodles, soaked overnight
- 1 tsp chopped pickled turnip (hua chai bpoh) (see Note)
- 1 tbsp ground roasted peanuts
- 4 garlic chives, plus extra, to serve
- 20 g (½ cup) bean sprouts, plus extra, to serve
- lime wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The secret to pad Thai is to stir-fry one serve at a time. Start a day ahead to soak the noodles.
Soaking time overnight
Heat oil in a wok over high heat until slightly smoking. Add egg and prawns, and cook, stirring occasionally, for 2 minutes or until just cooked. Remove and reserve.
Combine fish sauce, tamarind, sugar and oyster sauce in a bowl. Add beef to wok and cook for 2 minutes or until browned. Add fish sauce mixture and noodles, and cook, stirring, for 1½ minutes or until liquid has evaporated.
Add pickled turnip, peanuts, garlic chives, bean sprouts and reserved egg mixture, and stir for 30 seconds or until just combined.
Serve pad Thai with lime wedges and extra garlic chives and bean sprouts.
• Dried prawns and pickled turnip are from Asian food shops. If using packet dried prawns, as opposed to buying by the scoop, soak for 20 minutes to soften the hard centre.
• Tamarind purée is from supermarkets.
Photography by Brett Stevens and Katie Kaars.