Be abon (crispy beef)

Pad Thai
(stir fried noodles Thai style)
   
  • 500 GRAM THAI NOODLES
  • 200 GRAM TOFU, in cubes
  • 100 GRAM BEAN SPROUTS
  • 4 TBSP FISH SAUCE
  • 2 TBSP TAMARIND JUICE
  • 50 GRAM CASHEW NUTS, chopped
  • 2 EGGS
  • SOME GREEN ONION, chopped
  • 2 CLOVES OF GARLIC, chopped
  • 2 RED PEPPERS, chopped
    •

Bring the stock to the boil with 1 tablespoon spice paste, lemon grass, coriander seeds and sambal and boil 5 minutes. Add the beef and boil 1 1/2 hours. Cut the beef in very thin strips. Mix the lemon juice with the brown sugar and the remaining spice paste and marinate the beef shreds one hour in this mixture. Fry the beef in hot oil until crisp and drain it on tissues.

Put the noodles in hot water for half a hour. Stir fry the red peppers and the garlic for 2 minutes, add the tofu and the bean sprouts and stir fry 5 minutes more. Drain the noodles and add them; stir fry three minutes. Mix the fish sauce with the tamarind and stir that through the noodles; stir in the eggs as well. Add salt to taste. Spoon the noodles on plates and sprinkle the green onions and the nuts on top.

Pad Thai is actually a "phony Thai recipe". It was introduced by the Chinese immigrants in the 20th century. After the Second World War, the government tried to create employment by boosting noodle production and noodle shop opening. The ethnic Chinese immediately took up this opportunity and added a noodle dish to their list with flavors, liked by Thai: Pad Thai (Thai style stir fried noodles). Pad Thai is very popular in the United States, where they use tomato ketchup in the sauce, thus creating their own "Pad American".

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