Easy Beef Pad Thai

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Soy sauce

  Made from soy (tamari)

  ⅓ tbsp or 6g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Lime juice

  Raw

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Rice noodles

  Dry

  100g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Porterhouse steak

  Beef, short loin, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  300g

Directions

1. Bring a large pot of salted water to a boil.
2. Remove from heat and add the noodles. Let sit roughly 10 minutes, or until soft.
3. Drain and rinse under cool water.
4. Heat the olive oil in a medium skillet over medium. Add sliced beef and cook for 2-3 minutes. Remove from pan. Then crack the eggs into the same pan and scramble until set, 2 minutes.
5. Remove from pan and set aside.
6. In a small bowl, combine the soy sauce, fish sauce and lime juice.
7. Back in the large skillet, combine the noodles, Thai dressing, bean sprouts, scrambled eggs, cilantro, and scallions. Toss until combined.