- • 440g Packet of Golden Hokkien Noodles.• 240g Jar Valcom Pad Thai Stir-Fry Paste.• 300g Beef Steak• 2 Carrots Julienned.• 1 Cup of Frozen Beans, Thawed.• 1 Medium Red Onion, Halved then Sliced.• Half Red Capsicum cut into 1cm pieces.• Half cup of Dried Shitake Mushrooms.• 1 Head of Bok Choy• Half cup Beef stock• 2 Tbs. Peanut Oil (or Canola)• 2 Tbs. Fish Sauce.• 2 Tsp Brown Sugar.• Half Bunch Coriander• Optional 1 Tsp Sambal Paste. Crushed Peanuts, Crispy Onion
- Preparation• Slice beef into 0.5mm X 2mm strips.• Prepare Golden Noodles according to packet directions.• Soak Shitake Mushrooms in hot water for 10 minutes.• Cut the stalks of the Bok Choy into 2cm pieces up to the base of the leaf.• Cut Coriander Stalks into 1cm long pieces. Chop Leaves roughly. Retain some leaves whole for decoration.Cooking.• Heat Wok to high, add 1 Tbs Oil then add half of the sliced Beef. Stir to brown for 1 minute. Remove to a bowl. Cook remaining beef same way for one minute, remove to same bowl.• Add remaining oil and add the sliced onion, cook slowly over a low heat until onion is translucent.• Add the Bok Choy stalks, Carrots, Capsicum, Beans, Coriander Stalks, Beef stock, Fish sauce, Brown Sugar. Simmer for three minutes or until carrots are softened, add the Pad Thai paste and stir to mix.• Add the Beef pieces back into the wok along with the Bok Choy leaves, chopped Coriander Leaves, Mushrooms, and finally the Noodles. Stir well to coat noodles in mixture. Simmer slowly till noodles are warmed and Bok Choy wilted Serve in large bowls. Top with a few of the reserved Coriander leaves. Garnish with Crushed Peanuts and/or Crispy Onion. (Optional)Serves 4.If you like it a bit spicier you can add Sambal paste to taste OR add red Chilli during cooking.
Brands and product used
- Valcom - Pad Thai Paste