- 1 package Certified Piedmontese Skirt Steak or Certified Piedmontese Stir Fry beef
- 4oz dried flat rice noodles
- 1 shallot
- 1 large carrot
- 6-7 sweet peppers
- 2 garlic cloves, pressed
- 2 tablespoons vegetable oil (or canola oil)
For the sauce:
- 3 tablespoons packed brown sugar
- 3 tablespoons hot water
- 2 tablespoons fish sauce
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- Lime wedges
- Chives, or green onions
- Chopped peanuts
- Chopped cilantro
In a large bowl, soak rice noodles in warm tap water until softened and opaque. Meanwhile, cut shallots into thin slices. Cut carrots into thin ribbons using a vegetable peeler. (It cooks the carrots much faster, but you can simply cut into long thin strips too.) Chop sweet peppers into long thin strips.
Thinly slice leftover skirt steak or cook Certified Piedmontese Stir Fry beef.
To make the Pad Thai Sauce, in a small bowl, mix sugar and hot water and stir until sugar is mostly dissolved. Stir in the remaining sauce ingredients.
Arrange everything by the stove before starting to cook.
To cook the Pad Thai, heat a large skillet, or wok, over medium high heat. When skillet is hot, add oil. When oil is shimmering, add shallots and cook for 1 minute, stirring frequently. Add carrots, sweet peppers and garlic. Cook for about 2 minutes, or until carrots are softened. Pour in Pad Thai sauce and cook for 1 minutes. Add soaked rice noodles and steak slices and continue to cook until meat is heated through.
When you are ready to serve, stir in chopped cilantro, chopped peanuts and chives. Serve immediately with lime wedges on the side.