Spicy Thai Pad Phed Nuea
A Quick and Easy Beef Stir-Fry
This spicy Thai beef stir-fry was the result of a quick, unmotivated shopping trip after work and a successful leftovers raid of my pantry. I wrote down the
recipe for this “Pad Phed Nuea” (
Ingredients for two servings
- 350g (12.3 oz) lean beef steaks
- 1 tbsp red curry paste
- 2 spring onions
- 5 Thai chilis
- 10 stalks Thai chives
- 6 cherry tomatoes
- 6 baby corn cobs
- 3 tbsp soy sauce
- 3 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- 1 tbsp vegetable oil
Preparation
First, cut the beef into thin strips and slice the Thai chilis and spring onions into rings. Set aside the green spring onion rings for later.
Then wash the Thai chives thoroughly and cut them into pieces about two centimeters long. Quarter the cherry tomatoes and cut the baby corn cobs into pieces of about the same length.
Next, heat some oil in a pan or wok and stir-fry the beef together with the curry paste. As soon as the meat starts to change color, add the Thai chilis and the white parts of the spring onions and continue stir-frying while mixing.
After one to two minutes, add the tomatoes and corn pieces and keep frying briefly. Deglaze with soy sauce and fish sauce, add the palm sugar, reduce the heat slightly, and let everything simmer for a short time.
Sprinkle the finished Pad Phed Nuea with the remaining spring onion greens and serve immediately with jasmine rice.
