Steak Pad Thai

4oz dried flat rice noodles
1 shallot
1 large carrot
6-7 sweet peppers
2 garlic cloves, pressed
6-8oz leftover steak
2 tablespoons vegetable oil (or canola oil)
For sauce:
3 tablespoons packed brown sugar
3 tablespoons hot water
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon tamarind concentrate
For garnish: Lime wedges, Chopped peanuts, Chopped cilantro

In a large bowl, soak rice noodles in warm tap water until softened and opaque.

Fry steak in thin strips.

Meanwhile, cut shallots into thin slices.

Cut carrots into thin ribbons using a vegetable peeler. (It cooks the carrots much faster, but you can simply cut into long thin strips too.)

Chop sweet peppers into long thin strips.

TO MAKE THE PAD THAI SAUCE, in a small bowl, mix sugar and hot water and stir until sugar is mostly dissolved. Stir in the remaining sauce ingredients.

Arrange everything by the stove before starting to cook.

TO COOK PAD THAI, heat a large skillet, or wok, over medium high heat. When skillet is hot, add oil.

When oil is shimmering, add shallots and cook for 1 minute, stirring frequently.

Add carrots, sweet peppers and garlic. Cook for about 2 minutes, or until carrots are softened.

Pour in pad thai sauce and cook for 1 minutes.

Add soaked rice noodles and steak slices and continue to cook until meat is heated through.

TO SERVE, stir in chopped cilantro, chopped peanuts. Serve immediately with lime wedges on the side.