Pad Thai-style rice noodles with bone broth
Also a great summer dish when served cold.
Crisp vegetables, tender meat, rice noodles, and a quick sauce made from bone broth, soy sauce, and toasted sesame oil.
Ingredients (for 2 large servings)
Protein
250g meat, e.g., sliced beef, deboned chicken thigh meat, or sliced pork
Vegetables
2 bell peppers, coarsely chopped
1 zucchini, coarsely chopped
1 large onion, coarsely chopped
100–150 g mung bean sprouts
3 spring onions, thinly sliced diagonally
1 bunch coriander, coarsely chopped
2 cloves garlic, finely chopped
1 fresh chili
For Sauce & Noodles
4 nests of rice noodles (approx. 180 g)
½ glass TrueBrodo beef bone broth (for beef) or chicken bone broth (for chicken or pork)
2–3 tbsp soy sauce or tamari
1 tsp good balsamic vinegar (optional, very little)
1 tsp cornstarch, mixed with a little cold water
1 tsp toasted sesame oil
Juice of 1 lime
a little pepper
a little salt
Beef tallow or clarified butter
Preparation
1. Sear the meat
Heat the pan very hot. Add beef tallow or clarified butter and sear the meat very hot and briefly until browned. Remove from pan.
2. Sauté vegetables
Sauté bell peppers, zucchini, and onion for 2–3 minutes over high heat, salt lightly, and remove from pan.
3. Prepare mung bean sprouts
Pour boiling water over mung bean sprouts for 5 seconds and immediately rinse with cold water.
4. Build the aromatic base
Add toasted sesame oil to the pan. Sauté garlic and chili slowly in it.
5. Build the sauce
Return the meat to the pan.
Deglaze with soy sauce, bone broth, and optionally a little balsamic vinegar, and simmer in the sauce until the meat is cooked.
Stir in cornstarch to slightly thicken the sauce.
6. Add vegetables
Add vegetables and mung bean sprouts and mix gently.
7. Rice noodles last
Only now, cook the rice noodles for 1½–2 minutes, drain, and add directly to the pan.
Mix everything gently, but thoroughly.
Add spring onions, coriander, lime juice, and a little pepper, mix briefly again, and serve immediately.
Summer variation
For a cold version, rinse the cooked rice noodles briefly with cold water after cooking and fold them in chilled or lukewarm. Also works wonderfully as a rice noodle salad.