Bring a saucepan of water to the boil and cook noodles for 6 minutes, or until just tender. Drain and rinse in cold water.
2. Prepare the sauce & veg
Combine 1/2 lime juice (wedge remaining) with 3 tbsp fish sauce, 2 tbsp rice wine vinegar, 2 tbsp sugar and 3 tbsp oil in a bowl (see notes). Cut broccoli into small florets. Slice capsicum and slice carrot into crescents.
3. Cook the steak
Heat a large frypan over medium-high heat. Coat beef with 1/2 tbsp oil and 1/2 tbsp fish sauce. Cook for 3-4 minutes each side or to your liking. Set aside to rest and keep pan on heat.
4. Stir-fry the veg & eggs
Add 1 tbsp oil to pan along with vegetables. Cook for 4-5 minutes until just tender. Move vegetables to one side of the pan and crack in eggs (add more oil if needed). Lightly scramble with a wooden spoon. Cook for 2-3 minutes until set.
5. Add noodles & sauce
Toss cooked noodles and sauce into pan until well combined. Season with extra fish sauce and pepper if needed. Take off heat.
6. Finish and plate
Divide noodles among plates. Garnish with chopped coriander and peanuts. Serve with remaining lime wedges.
We recommend using peanut oil or a neutral flavoured oil such as grape seed oil for this dish.
Rinse the noodles with cold water before tossing into the pan if they are stuck together.
No beef option - beef rump steaks are replaced with chicken stir-fry strips. Cook in pan for 3 minutes first then add in the vegetables to cook together.
Pad Thai noodles, 1 packet (200g)
Red capsicum, 1
Beef rump steak, 300g
Coriander, 1/2 packet *
Roasted peanuts, 1 packet (60g)