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Beef Pad Thai

pasta, beef - other

1 pkg (14 oz) wide rice noodles
1/2 cup beef stock
1/4 cup fish sauce
3 tablespoons ketchup
2 tablespoons granulated sugar
1 teaspoon grated lime rind
2 tablespoons lime juice
2 tablespoons sherry
2 teaspoons cornstarch
1/2 teaspoon hot pepper sauce
1 (8 oz) sweet red pepper
1 (8 oz) sweet green pepper
2 tablespoons vegetable oil
3 cloves (1/8 oz) garlic; minced
1 pound stir-fry beef strips
6 (1/2 oz) green onions; chopped
2 cups bean sprouts
1/3 cup chopped fresh coriander
1/4 cup unsalted peanuts; chopped
1 lime

In large bowl, soak noodles in very hot water for 20 minutes. Drain and set aside. Meanwhile, whisk together beef stock, fish sauce, ketchup, sugar, lime rind and juice, sherry, cornstarch and hot pepper sauce; set aside. Cut red and green peppers in half crosswise; seed and thinly slice lengthwise. In wok or large skillet, heat half of the oil over high heat; stir-fry garlic and meat, in 2 batches, for 2 to 3 minutes or just until browned but still pink inside. Transfer to plate and set aside. Add remaining oil to wok; stir-fry red and green peppers and half of the onions for 2 minutes. Add noodles and beef stock mixture; stir-fry for 3 minutes or until noodles are tender. Add beef and any accumulated juices, bean sprouts and coriander; toss gently over medium heat for 3 minutes or until heated through. Transfer to serving platter. Garnish with remaining green onions, peanuts and lime wedges.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 4 servings
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