Spicy Beef Pad Thai Recipe

• Yield: Serves 3 to 4
• Nutritional Analysis Per Serving
  Serving Size: 1 of 4 servings
  Calories: 681
  Total Fat: 19 g
  Saturated Fat: 5 g
  Carbohydrates: 101 g
  Dietary Fiber: 4 g
  Sugar: 3 g
  Protein: 25 g
  Cholesterol: 83 mg
  Sodium: 1028 mg

Discover the bold, spicy twist on classic Pad Thai that's as fun to customize as it is quick to whip up! Bursting with sweet-sour harmony, this dish welcomes your favorite veggies or proteinstrue to vibrant Asian cooking traditions. Oyster sauce and egg create that irresistible creamy texture, binding noodles perfectly. For wok mastery, prep everything mise en place: high-heat magic demands speed and readiness by your stove.

• 2 tablespoons low-sodium soy sauce
• 1/3 cup low-sodium chicken stock
• 1 large egg
• 1 1/2 tablespoons peanut oil
• 8 ounces skirt steak, thinly sliced into 1-inch pieces (alternatively, scallops or shrimp can be used)
• 1 small Thai or serrano chili, finely chopped
• 1/4 cup finely diced shallots
• 1 package of thin, dry rice noodles
• 1/4 cup oyster sauce
• 1 cup finely chopped broccoli
• 1/4 cup chopped peanuts
• 1/2 cup roughly chopped green onions
• 1 cup mung bean sprouts

Instructions:

1. Bring a large pot of water to a boil. Add the noodles and cook until they are just tender (al dente). Drain and rinse with cold water to halt the cooking. Drain thoroughly and spread the noodles on a plate to prevent sticking. The noodles should be cool when added later to the wok.
2. In a small bowl, whisk together the oyster sauce, soy sauce, chicken stock, and egg to make your sauce.
3. Heat 1 tablespoon of peanut oil in a wok or large skillet over high heat. When the oil starts shimmering, add the steak, chili, and shallots. Stir often until the meat begins to brown slightly, about 30 seconds. Remove this mixture to a plate.
4. Add the remaining 1 1/2 teaspoons of peanut oil to the wok. Stir-fry the broccoli for 30 seconds, then add it to the plate with the steak. Toast the peanuts briefly in the wok. Add the noodles and peanuts, spreading the noodles evenly and letting cook without stirring for about 20 seconds.
5. Pour in the sauce and half the green onions, stirring to combine. Return the steak and broccoli to the wok along with 3/4 cup of the bean sprouts. Mix well and divide the Pad Thai evenly onto three or four serving plates. Top each portion with the remaining bean sprouts and green onions. Serve immediately.