Wagyu Pad Thai1 Serving

Wagyu Pad Thai

For 2 person
1 hour
18 Ingredients
P.E. Brisket
A fragrant meal with savory lamb and crispy mung beans enhanced with lime and coriander

Wagyu Pad Thai

  • 200g Darling Downs P.E. Brisket

  • Rice noodles 200g

  • 3 eggs

  • 1 large scallion

  • A handful of garlic chives

  • Olive oil

  • Mung bean sprouts 200g

  • 1 tablespoon of chili oil

  • Lime juice (equivalent to 1/2 lime)

  • About 2 tablespoons of sugar

  • 1 tablespoon of Sriracha sauce

  • 1 tablespoon of oyster sauce

  • 0.5 tablespoons of water

  • 1/2 lime

  • A few peanuts

  • Coriander leaves

  • Salt

  • Pepper


Step 1

Soak the rice noodles in warm water for 20 minutes, then drain and remove excess moisture. Clean and trim the mung bean sprouts, and finely chop the peanuts.

Step 2

Mix sugar, oyster sauce, water, lime juice, chili oil, and Sriracha sauce to prepare the sauce.

Step 3

Finely slice the P.E. Brisket and season with salt and pepper, then sauté. Scramble the eggs separately. Keep the sautéed P.E. Brisket and scrambled eggs in separate containers.

Step 4

Heat olive oil in a pan and stir-fry the rice noodles to prevent sticking. Add the pre-made sauce and stir-fry again. Add scallions and stir-fry until they wilt. Then, add the previously sautéed P.E. Brisket and scrambled eggs. Finally, add the mung bean sprouts and stir-fry.

Step 5

Transfer the dish to a serving plate, garnish with chopped scallions, and sprinkle with chopped peanuts. Decorate with lime slices. You can also add cilantro leaves according to your preference.Enjoy your meal!

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