Ingredients
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1 teaspoon neutral oil, such as canola or avocado
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3 cloves garlic, minced
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1 tablespoon minced fresh ginger
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1 teaspoon ground pepper
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¼ teaspoon ground cinnamon
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¼ teaspoon ground cloves
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4 cups unsalted beef broth
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1 tablespoon fish sauce
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4 ounces pad thai rice noodles
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2 cups halved snap peas
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1 cup thinly sliced white onion
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1 pound beef sirloin, thinly sliced
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1 cup bean sprouts
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½ cup thinly sliced scallions (4 medium)
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¼ cup thinly sliced fresh basil
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¼ cup thinly sliced chile peppers, such as serrano or jalapeño
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Lime wedges for serving
Directions
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Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes.
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Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls.
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Add snap peas, onion and beef to the broth. Simmer until the beef is just cooked through, about 1 minute; remove from heat.
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Ladle the soup over the noodles. Divide bean sprouts, scallions, basil and chiles among the bowls. Serve with lime wedges.
