Modern Fatty Meat Pad Thai

About this recipe

Dive into the rich and robust flavors of this modern take on traditional Pad Thai. Combining tender slices of fatty meat with perfectly sauced noodles, this dish maintains authenticity while embracing contemporary cooking methods. It's the ultimate comfort food that balances sweet, savory, and tangy notes.

Ingredients

• 8 oz rice noodles
• 1 lb fatty meat (such as pork belly, beef brisket, or chicken thighs), sliced thin
• 3 cloves garlic, minced
• 2 shallots, sliced
• 2 tbsp vegetable oil
• 2 large eggs
• 1 cup bean sprouts
• 1/4 cup roasted peanuts, chopped
• 2 tbsp fish sauce
• 2 tbsp tamarind paste
• 2 tbsp palm sugar
• 1 tbsp soy sauce
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 lime, cut into wedges

Directions

1. 1

   Soak the rice noodles in hot water for 10 minutes until softened, then drain.

2. 2

   Whisk together fish sauce, tamarind paste, palm sugar, soy sauce, paprika, and cayenne in a small bowl.

3. 3

   Heat oil in a large wok over high heat. Add garlic and shallots, stir-fry for 30 seconds.

4. 4

   Add meat slices, stir-fry until browned and cooked through, about 5 minutes.

5. 5

   Move meat to side, crack eggs in and scramble until set, then combine with meat.

6. 6

   Toss in drained noodles and prepared sauce, stir-frying until noodles absorb the sauce, about 3-5 minutes.

7. 7

   Add bean sprouts, stir-fry briefly to combine, then remove from heat.

8. 8

   Garnish with peanuts and lime wedges. Serve hot.