Directions
- 1Brown the mince over high heat.
- 2Pour browned meat into a bowl.
- 3Add liquid to the hot pan and remove from heat.
- 4Pour the sauce into the bowl with the beef.
- 5Chop garlic, ginger and spring onions.
- 6Fry off aromatics over a high heat until charred.
- 7Add tomato paste.
- 8Cook tomato paste from bright red to dark red to promote that Maillard reaction and browning.
- 9Add coconut milk and allow it to simmer until the water and oil separate.
- 10Fry the paste in coconut milk.
- 11Add peanut butter.
- 12Add coconut milk.
- 13Add beef and the juices from the deglazing.
- 14Add Thai basil and chilli.
- 15Cook noodles in the sauce.
- 16Season with sesame oil and salt.
- 17Add sesame oil, rice vinegar, Thai basil, spring onions, and crushed peanuts.
Ingredients
- mince
- garlic
- ginger
- spring onions
- tomato paste
- coconut milk
- chilli garlic sauce
- peanut butter
- coconut milk
- Thai basil
- chilli
- fresh shou mian noodles
- sesame oil
- rice vinegar
- Thai basil
- spring onions
- crushed peanuts
Equipment
panknifewooden spoon
Tips
- Browning the meat is a Maillard reaction which is when heat reacts with sugar and amino acids to create flavor compounds
- Adding liquid to the hot pan lifts up all those brown bits and flavors, which is called deglazing
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