Pad Thai with beef
Ingredients
for 4 person
| 250 g | wide rice noodles |
| water, boiling |
| peanut oil for frying | |
| 2 | garlic cloves, finely chopped |
| 1 | red chilli, deseeded, finely chopped |
| 260 g | tofu, cut into cubes |
| 400 g | beef rump, cut into thin slices |
| ¼ tsp | salt |
| 2 | eggs, beaten |
| 125 g | bean sprouts |
| 1 | spring onion incl. green part, cut into thin rings |
| 1 | organic lemon, the whole juice |
| 2 tbsp | fish sauce |
| 1 | spring onion incl. green part, cut into thin rings |
| 125 g | bean sprouts |
| 40 g | salted peanuts, finely chopped |
| ½ bunch | coriander, leaves torn off |
| 1 | organic lemon, cut into wedges |