Your local Thai delivery person will wonder if you've moved... he or she won't hear from you once you learn how to make our version of pad thai. Rice noodles and sirloin steak are swirled in a sauce of spicy sambal and earthy oyster sauce, giving just the right amount of heat. Peanuts, cilantro, and green onions top the pad thai, bringing some traditional flavor to this dish. Your delivery person will just have to make new friends.
Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop peanuts. Stem and mince cilantro.
Cook the Noodles
Add noodles to boiling water and cook 3-4 minutes. Noodles should be undercooked and firm; they will finish cooking in a later step. Ladle out and reserve ¾ cup pasta water. Strain noodles in a wire-mesh strainer and rinse under cold water to stop cooking process. Return to pot and toss with 1 tsp. olive oil.
Cook the Steak
Pat sliced sirloin strips dry. Place a large non-stick pan over high heat. Add 2 tsp. olive oil, sliced sirloin strips, and a pinch of pepper to hot pan. Cook, stirring occasionally, until strips start to brown, 1-2 minutes. Add garlic and sugar and cook, stirring occasionally, 1-2 minutes.
Add the Carrots
Add carrots and white portions of green onions to pan. Cook, stirring occasionally, until carrots begin to soften, 1-2 minutes.
Finish the Pad Thai
Add oyster sauce, noodles, and ½ cup reserved pasta water to pan. Cook, stirring occasionally, until noodles are just tender, 2-3 minutes. Add sambal (to taste) and remaining pasta water, 2 Tbsp. at a time, to adjust consistency as desired. Cook, stirring occasionally, until ingredients are combined, 1 minute.
Plate the Dish
Place pad thai in a shallow bowl. Garnish with peanuts, cilantro, and green portions of green onions.