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Beef Pad Thai from The Cafe

As featured on Friday the 26th of April's Show


50g sticky rice
200g dried rice noodles
1/4 cup fish sauce
1/4 cup tamarind juice concentrate, or 2 Tsp tamarind paste mixed with 2 Tsp water
3 Tsp dark brown sugar
2 Tsp chili-garlic sauce, plus more for serving
3 Tsp vegetable oil
4 large eggs, beaten to blend
2 green chillis
300g peeled and deveined prawns
150g beef rump, thinly sliced and marinated in soy sauce
1 bunch spring onions, green and white parts separated, coarsely chopped
2 cups mung bean sprouts, plus more for serving
1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
Coarsely chopped fresh coriander for serving
Lime wedges


Heat a frying pan on low heat, toss in the uncooked Thai sticky rice, no oil and stir continuously. Toast the rice until it turns from white to golden yellow, It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.

Once the rice is finished toasting, and has cooled off a bit, put it into your mortar and pestle and pound the rice until it turns into a coarse powder. Or use a blender. Set aside until serving. Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes.

Meanwhile, whisk fish sauce, tamarind concentrate, brown sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl. Heat oil in a wok over medium-high. Add beef, prawns and chilli and cook, stirring constantly, until prawns begin to turn pink, about 1 minute. Add the eggs and spring onion whites, fish sauce mixture, and reserved noodles.

Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more. Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges. And sprinkle over the rice powder.