Nua Pad Prik

Yes, you read that right.  This is the first time I’ve ever made Thai food, and I think it was a success.

I’ve only ever been to one Thai restaurant (that’s right!), and I think it may have spoiled me for any other.  The first time I went there, about 4 years ago, I got #14 Nua Pad Prik.  It’s described as “Sauteed beef stir-fried with chili, onions, bell pepper, carrots served with steamed rice” and it’s honestly one of the best things I’ve ever eaten.  I’ve probably been there at least 10 times over the past 4 years, and I’ve only ever ordered something else once.  Nothing can compare.

Unfortunately, I live an hour away from this restaurant and they’re closed on Sundays, so I don’t get to go there a lot.   So why not learn to make it at home?

Apparently nua pad prik (chili beef) isn’t a popular Thai dish.  There wasn’t a lot of information about it on the internet, but there were a lot of recipes.  The one I based my version off of was this, though I modified it to make it like the version I’m used to having.

The carrots at Thai Siam are very thin, so I did my best to shave mine using a vegetable peeler.  Then I added the minced green chilis.

Cut the beef into thin strips, removing as much fat as possible.

Have the rice cooking while everything else is going on.  Anyone else bothered by the fact that “instant” brown rice takes 10 minutes to cook?

I saved myself some time by using frozen bell peppers and onions.

Mix together the fish sauce, soy sauce, and sugar. I used extra soy sauce and sugar to downplay the fishiness.

Sauté the beef with some garlic and olive oil until the beef is just browned on both sides.

Add the sauce and the vegetables.

Cook the vegetables until warm and slightly softened.

Mix with rice (or whatever) and eat!  YUM.

Nua Pad Prik (Thai Chili Beef)

• Beef (I used sirloin)
• 3 carrots, shaved
• 1 green chili
• 1 cup of peppers and onions
• 1/3 c fish sauce
• 3 T soy sauce
• 2 T sugar
• 1 T garlic
• 1 serving brown rice, prepared

Shave carrots into a medium bowl using a vegetable peeler.  Add minced green chilis.  Cut the beef into thin strips, removing as much fat as possible.  Add chopped peppers and onion to carrots and chili.

Mix together the fish sauce, soy sauce, and sugar.  Sauté the beef with some garlic and olive oil until the beef is just browned on both sides.  Add the sauce and the vegetables.  Cook until the vegetables are warm and slightly softened.  Serve with or over rice.