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.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime. Cut one half into wedges and juice other half.
Coarsely chop peanuts.
Stem and mince cilantro.
Pat steak strips dry, and season with a pinch of salt and pepper.
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.
Reserve ¾ cup pasta water. Strain noodles in a wire-mesh strainer and rinse under cold water to stop cooking process.
Return noodles to pot and toss with 1 tsp. olive oil.
Cook the Steak
Place a large non-stick pan over high heat.
Add 2 tsp. olive oil, steak strips, and a pinch of pepper to hot pan. Stir occasionally until strips start to brown, 1-2 minutes.
Add sugar and stir occasionally, 1-2 minutes.
Start the Pad Thai
Add matchstick carrots and white portions of green onions to pan.
Stir occasionally until carrots begin to soften, 1-2 minutes.
Finish the Pad Thai
Add noodles, ½ cup reserved pasta water, oyster sauce, and 2 tsp. lime juice to pan. Stir 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. If sensitive to spice, add one sambal packet first. Taste, then add remaining packets if desired. Stir until ingredients are combined.
Remove from burner.
Plate dish as pictured on front of card, garnishing with peanuts, cilantro, and green portions of green onions. Serve lime wedges on the side. Bon appétit!