Pad Thai

Ingredients:

• 8 Ounces Flat Rice Noodles
• 3 TBLS Avocado Oil
• 3 Cloves of Garlic, Minced
• 1 lb TD Bison or Beef Steak Ends
• 2 Eggs
• 1 Cup of Fresh Bean Sprouts
• 1 Red Bell Pepper, thinly sliced
• 3 Green Onions, Chopped
• 1/2 Cup Dry Roasted Peanuts
• 2 Limes
• 1/2 Cup Fresh Cilantro, Chopped
• 3 TBLS Fish Sauce
• 1 TBLS Oyster Sauce
• 3 TBLS Coconut Sugar
• 2 TBLS Tamarind Paste (you can substitute Rice Wine Vinegar for this)

Directions:

1. Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes!
2. Mix the fish sauce, oyster sauce, coconut sugar and tamarind paste in a small bowl. You can also substitute this mixture with a pre-made pad thai sauce.
3. Heat 2 tbsp oil in a large skillet or wok over high heat. Add the steak tips and cook for 2 minutes until mostly cooked through, then toss in the garlic and mix completely.Take the steak tips out of the pan and pour in the lightly beaten egg. Scramble using a wooden spoon (add touch of extra oil if pan is too dry), then add the cooked steak back to the skillet.
4. Add bean sprouts, noodles, and the sauce.
5. Add minced scallions, minced red onion and the peanuts. Serve immediately with lime wedges on the side.