Pad Thai is basic Thai menu.
You can cook it, not only with meat, but even with chicken or shrimp.
The main criterion for the correctness of the Pad Thai meals is considered a transition tastes when you first feel sweet taste, then sour, but in the end hot.
To make this possible, sauce must prepare correctly.
All the ingredients are better prepared in advance, because the cooking process going very quickly.
Pre-soak noodles in cold water while you prepare the remaining ingredients.
Grind palm sugar.
Add 2 tablespoons tamarind paste, 1 tablespoon chili sauce and place on a small fire.
Heat and stirring until sugar is completely dissolved and sauce is smooth.
Chop the shallots, carrots and spring onions.
Cut beef into thin strips.
Fry shallot on in the wok with preheated oil.
Add the carrots and meat.
Stir-fry until the meat will lose pink colour.
Now move the meat on the edge of wok and pour beaten egg into the middle.
Shaking the wok from side to side spread the egg.
Scrape the egg and mix it with meat.
Add the noodles and sauce. Mix well.
Put the bean sprouts in the pan and stir.
Cook another 5 minutes, stirring constantly.
Serve hot, with a slice of lime.