Name: Phad Prik Nuea Pattaya (Pattaya-style Chilli Fried Beef)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 8 red chillies, sliced; 2 bird’s eye chillies, sliced; 3 cloves garlic, peeled; 1 spring onion, chopped; a handful of Thai sweet basil (bai horapa); 1 teaspoon cornflour, mixed with 1 tablespoon water; ¼ red capsicum (bell pepper), cut into cubes; 140 g canned sour bamboo shoot, sliced; 3 tablespoons cooking oil; ¼ green capsicum (bell pepper), cut into cubes; 1 onion, peeled and sliced in rounds; 3 tablespoons fish sauce (nam pla); 1 tablespoon sugar; 500 g beef tenderloin, thinly sliced; 10 dried Chinese mushrooms, soaked to soften and thinly sliced; 2 tablespoons oyster sauce

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

In this dish, the reference to Pattaya comes about because of the city’s huge Chinese population and the fact that stir-fried dishes typically feature in Chinese meals. This simple but tasty stir-fry is best eaten with plain white rice, and if desired, washed down with an icy cold beer.

Ingredients

3 tablespoons cooking oil
10 dried Chinese mushrooms, soaked to soften and thinly sliced
500 g

Method

Prepare the chilli paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste.
Heat the oil in a wok over medium heat. Add the chilli paste and stir-fry until fragrant.
Add the mushrooms and stir-fry until tender.
Add the beef, oyster sauce, sugar and fish sauce. Stir-fry for another 3 minutes.