John Gregory Smith presents a mouth-watering recipe for beef noodles, but is interrupted by Michael McIntyre:
He’s travelled the world picking up tips, tricks and the best recipes so we don’t have to. And today, he’s back in the kitchen with a recipe he learnt in a late-night cafe in Bangkok – his delicious Thai Noodles.
This Morning YouTube Channel
Broadcast on: 21/11/19
Table of Contents
John Gregory-Smith’s Thai beef noodles
Ingredients
- 250g rice noodles (not vermicelli)
- 2 tbsp vegetable oil
- 360g rump steak, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp oyster sauce or 1 tsp caster sugar
- The juice of a lime
- 300g pack of mixed stir-fry vegetables
- A handful of Thai or regular basil, ripped
- 15g roasted peanuts, crushed
- Soy sauce and Sriracha to serve – optional
Method
- Soak the rice noodles in a bowl of just boiled water for 6-8 minutes until al dente. Drain and rinse under cold water to stop them sticking – then drain again and set to one side.
- Heat a wok over a high heat until smoking. Add the oil and swirl around. Add the beef and sear for 1 minute, then stir fry for 1-2 minutes until just sealed. Add the garlic, curry paste, fish sauce, oyster or sugar and lime juice and stir fry together for a minute to combine.
- Meanwhile, put the vegetables into a microwave-proof container and blast for 2-3 minutes until lightly steamed. Transfer the veg to the wok and mix well.
- Tip the drained noodles into the pan and stir-fry for 2-3 minutes until warmed through and all the sauce is absorbed. Add the basil and mix well.
- Serve with the peanuts scattered over top
