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Beef Pad Thai With Peanut Sauce & Asian Noodles

  • 45minutes
  • 987calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dry roasted peanuts

  2. 1/3 cup water

  3. 1 garlic clove , minced

  4. 1/2 teaspoon dark soy sauce

  5. 2 teaspoons sesame oil

  6. 2 tablespoons brown sugar

  7. 1/4 teaspoon red pepper flakes (more or less to taste)

  8. 2 tablespoons asian fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)

  9. 1/2 teaspoon tahini paste

  10. 1 teaspoon red chili sauce (more or less to taste)

  11. 1 teaspoon lime juice

  12. lime zest

  13. 1 tablespoon peanut oil

  14. 1 teaspoon peeled and minced fresh ginger (you can find this in the oriental section of your grocery store) or 1 teaspoon sliced ginger in a jar (you can find this in the oriental section of your grocery store)

  15. 2 garlic cloves , minced

  16. 3 -4 tablespoons teriyaki sauce

  17. 1 cup cremini mushrooms , sliced or 1 cup shiitake mushroom

  18. 1 onion , sliced small onion, into long thin slices work best

  19. 1 lb lean beef steak , cut crosswise into 1/4 inch strips (such as sirloin tip or flank)

  20. 1/4 cup chopped dry roasted peanuts

  21. 1/4 cup chopped scallion (3-4 scallions, white & green parts)

  22. 8 ounces somen noodles or 8 ounces soba noodles, noodes or 8 ounces whole-wheat spaghetti

Instructions Jump to Ingredients ↑

  1. Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.

  2. Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.

  3. Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.

  4. Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

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