Name: Satay beef Pad Thai
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram Exotic Food Rice Stick Noodles; 450 gram rump steak or schnitzel; 2 tablespoon Exotic Food Sesame Oil; 1/2 red onion, sliced; 1/2 red capsicum, seeded and thinly sliced; 1/2 yellow capsicum, seeded and thinly sliced; 2 carrots, julienned or cut into ribbons; 2 courgettes, julienned or made into zoodles; 1/2 cup Exotic Food Pad Thai Sauce; 1/4 cup crunchy peanut butter; 2 spring onions, cut in lengths; pinch dried chilli flakes; 2 handfuls mung bean sprouts; 2 eggs; 1/2 cup peanuts, chopped or crushed; 1/2 cup fresh coriander, chopped

Satay beef Pad Thai

With slices of succulent rump steak, a beautiful zing from coriander and chilli flakes, and the flavour explosion of Exotic Food's Pad Thai Sauce, this dish is sure to become a firm favourite.

Serves 4

Cook

30M

Ingredients

300 gram Exotic Food Rice Stick Noodles

450 gram rump steak or schnitzel

2 tablespoon Exotic Food Sesame Oil

1/2 red onion, sliced

1/2 red capsicum, seeded and thinly sliced

1/2 yellow capsicum, seeded and thinly sliced

2 carrots, julienned or cut into ribbons

2 courgettes, julienned or made into zoodles

1/2 cup Exotic Food Pad Thai Sauce

1/4 cup crunchy peanut butter

2 spring onions, cut in lengths

pinch dried chilli flakes

2 handfuls mung bean sprouts

2 eggs

1/2 cup peanuts, chopped or crushed

1/2 cup fresh coriander, chopped

Method

1.Boil noodles for 4 minutes then rinse twice and set aside.

2.Pat beef dry with paper towels then slice into 1cm strips. Season with salt. Heat oil in a wok or large frying pan. Cook beef, in batches, for 1-2 minutes until just cooked. Remove from pan and set aside.

3.Return pan to heat and add a dash more oil; add onion, stir-fry 2-3 minutes. Add capsicum, cook for 2-3 minutes then add prepared carrots and courgettes.

4.Add Pad Thai sauce and peanut butter, then fold in spring onions, mung bean sprouts, beef and cooked noodles.

5.Stir-fry, tossing all together, for a further 2-3 minutes until vegetables are just tender. Make a space in the side of the pan and add the eggs, scramble lightly then fold through the noodles.

6.Remove everything from pan onto a large serving plate. Top with chopped coriander, a sprinkle of dried chilli flakes and the crushed peanuts.

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