I don't eat pad Thai much anymore since most places add a scrambled egg to the dish, but I have made it at a home a few times. It's actually really simple. One of my favorite versions is from Williams Sonoma's World Kitchen. I decided to do my own spin on pad Thai by adding my favorite spring vegetable, asparagus.
The sauce for my version is not as heavy as what you typically would find in a restaurant. I liked that it was lighter, but if you prefer a stronger flavor, just simply double the ingredients for the sauce.
Try a new spin on pad Thai instead of takeout for dinner tonight!
Asparagus and Beef Pad Thai
adapted from Williams Sonoma World Kitchen
1/2 package rice sticks
1 bunch asparagus, trimmed and cut into 1" pieces
1 lb. sirloin steak, thinly sliced
1/2 yellow onion, sliced
1 clove garlic, minced
juice of 1 lime
1 tbsp fish sauce
1/2 tsp agave syrup
1/4 c. water
Green onions, bean sprouts and peanuts for garnish
1. Bring water to a boil. Put rice sticks in a long shallow dish and pour boiling water over top just to cover. Let stand until noodles are soft on the outside, but still brittle on the inside, and drain. They will continue to cook in the pan later. Set aside.
2. Bring another pot of water to a boil and blanch asparagus for 1 minute. Remove from pot and place in a bowl of ice water. Drain and set aside.
3. In a large saute pan or wok, heat peanut oil over medium high heat. Add onions and stir fry for 1 minute. Add beef and stir fry until the beef is no longer pink. Remove from pan and set aside.
4. Mix together ingredients for sauce. Add to pan and stir until thickened. Add the noodles and stir to coat noodles in sauce. Keep stirring until noodles are soft, but not mushy. Add beef, onions, asparagus and some bean sprouts; stir to distribute evenly.
5. Garnish with green onion slices, more bean sprouts and peanuts.
Time: 45 minutes