This is inspired by pad thai, but I didn’t have some of the ingredients to make it complete. I also forgot to add in eggs until I already finished eating. lol. Next time, I’d add more sauce, as well as topping it with crushed peanuts and lime.
Ingredients
250g ground beef rice noodle (presoak for 30 min) green onion 3 red thai chilies half purple onion 3 cloves garlic chopped Eggs
Sauce (my preferred proportions)
- 1.5 tbsp fish sauce
- 1.5 tbsp tamarind sauce
- 1 tbsp sugar
Directions
Sauce (mix first — very important)
Taste it. It should be sour > salty > lightly sweet. • 1½ tbsp tamarind sauce • 1–1¼ tbsp fish sauce • 1–1½ tsp sugar (start with 1) • Optional: chili oil (since you also have fresh chilies)
Prep
• Soak rice noodles in warm water until pliable (not mushy)
• Beat 2 eggs
• Slice red chilies
• Chop green onions
• Optional veg add-ins
Cook
-
Beef • Hot pan + oil • Add ground beef, spread it out • Let it brown properly • Push to the side
-
Eggs • Add a bit more oil if needed • Pour eggs into empty space • Let set slightly, then scramble • Mix with beef
-
Heat & aromatics • Add chilies + green onion whites • Quick stir (10–15 sec)
-
Noodles • Add drained rice noodles • Toss to coat in oil
-
Sauce • Pour in sauce • Add ¼ cup noodle soaking water • Toss constantly until noodles absorb sauce and turn glossy
-
Finish • Add green onion tops • Kill heat • Taste & adjust: • more tamarind → brighter • more fish sauce → deeper • more sugar → rounder
Notes
Anything else you want can go here.
Nutrition
Common when recipes are downloaded from the web