When I saw the recipe for Vegetarian Pad Thai on Frugal Feeding, the first thing I thought was, “that would be great with some steak!” I finally got a chance to make this last night, and I had enough ingredients to make it again for lunch today. I made a few modifications, and here is my resulting version. I am not a huge fan of the peanut butter, so I skipped that, although I’m sure it’s delicious. There were a few other changes, most notably using coconut oil to fry instead of sesame oil, which i added as a flavoring at the end. I apologize for the blurry pictures; all I had was my cell phone.
Pad Thai Recipe
5 oz mushrooms, rinsed and sliced
2 dried chilies, chopped (can use red chili flakes or fresh chilies
3 scallions, roughly chopped1 knob ginger, about 2 Tbsp, finely chopped
2 Tbsp tamari (wheat-free soy sauce)2-3 Tbsp coconut oil
2-3 tsp fish sauce
Handful of cashews
Juice of half a lime
First soak the noodles according to the directions on the package. A good method is to bring a large pot with a few inches of water just to a boil, turn off heat, and add the noodles. When stir-frying, it is important to have all the ingredients chopped and measured out before you begin. This will allow you to quickly throw them into the pan, so nothing burns or turns mushy, and everything is cooked well. To that end, prepare the mushrooms, chilies, scallions, ginger, garlic, and steak. The ginger is easily peeled with a spoon. Cut the lime in half, and scramble the egg in a separate bowl. Measure out the tamari and fish sauce in a small dish. When the noodles are done soaking, drain them and rinse with cool water if they are sticking.
Heat the coconut oil over medium heat in a large skillet or wok. Add the mushrooms and stir-fry until they are golden brown and have given off some water. Add the chilies and stir-fry for another minute, flavoring the oil. Add the scallions, ginger, and garlic, stir-fry for another minute, then push to the outsides of the pan, which will become very fragrant at this point. Add the beef and let it brown for 3-4 minutes, turning occasionally. Mix everything around, then push to the outside of the pan again.
Pour the egg into the middle of the pan. As it sets, break it up, letting the unset parts reach the heat. There is a skill involved in this, so if it doesn’t come out perfect, don’t feel too bad. Try not to get too much stuck to the bottom of the pan.
Once the egg has set, stir it around with the veggies and meat, then pour in the sauce. Mix this around, then add the noodles, mix, and add the cashews. Stir-fry and let the flavors mix for about a minute, then turn off the heat. Continue to stir for about a minute, then add a few dashes of sesame oil. Mix this in, then transfer the Pad Thai to a bowl. Squeeze the juice of half a lime on top, and garnish with some more cashews (and cilantro if you have it).
This meal is quick, easy, and easy to clean up. It also makes a lot of food, enough for two small servings or one huge one.