SERVES 4
INGREDIENTS:
FOR THE BROTH
3Lt Stock (traditionally beef, however vegetable works just as well!)
2 Brown Onions (roughly chopped)
5cm Piece Ginger (sliced)
5 Star Anise (whole)
5 Cloves (whole)
2 Cinnamon Sticks
1 TBLS Coriander Seeds (whole)
2 TBLS Fish Sauce
2 TBLS Lime Juice
TO SERVE:
500g Thin Beef Sizzle Steak (Cut into strips) or 300g Organic Village Chickpea & Linseed Tempeh (Cut into strips & grilled)
100g Thick Pad Thai Noodles
1 Red Onion (Thinly Sliced)
3 Shallots (Thinly Sliced)
2 Cups Mung Bean Sprouts or Sunflower Sprouts
1 Red Chilli (Thinly sliced)
Coriander & Mint Leaves to Serve
Sriracha Sauce
METHOD:
Heat some oil in a stockpot and sauté off the onion until clear add all broth ingredients except lime juice and fish sauce, bring to the boil.
Reduce Heat, add the fish sauce & lime juice and simmer for 5-10 minutes
Fill really large bowls with noodles, raw sizzle steak, onion, shallots, coriander, mint & chilli, pour hot broth over the top so meat is covered and cooks.
*OPTIONAL