Semi-authentic, this leftover steak pad thai is quick and easy dinner that you can easily customize for your family with ingredients you have!
Ingredients
For stir-fry:
4ozdried flat rice noodles
1shallot
1large carrot
6-7sweet peppers
2garlic clovespressed
6-8ozleftover steak
2tablespoonsvegetable oilor canola oil
For sauce:
3tablespoonspacked brown sugar
3tablespoonshot water
2tablespoonsfish sauce
1tablespoonsoy sauce
1tablespoontamarind concentrate
For garnish:
Lime wedges
Chivesor green onions
Chopped peanuts
Chopped cilantro
Instructions
To prepare all the ingredients, in a large bowl, soak rice noodles in warm tap water until softened and opaque.
Meanwhile, cut shallots into thin slices.
Cut carrots into thin ribbons using a vegetable peeler. (It cooks the carrots much faster, but you can simply cut into long thin strips too.)
Chop sweet peppers into long thin strips.
Thinly slice leftover steaks.
To make the pad thai sauce, in a small bowl, mix sugar and hot water and stir until sugar is mostly dissolved. Stir in the remaining sauce ingredients.
Arrange everything by the stove before starting to cook.
To cook pad thai, heat a large skillet, or wok, over medium high heat. When skillet is hot, add oil.
When oil is shimmering, add shallots and cook for 1 minute, stirring frequently.
Add carrots, sweet peppers and garlic. Cook for about 2 minutes, or until carrots are softened.
Pour in pad thai sauce and cook for 1 minutes.
Add soaked rice noodles and steak slices and continue to cook until meat is heated through.
To serve, stir in chopped cilantro, chopped peanuts and green onions. Serve immediately with lime wedges on the side.