Sponsored By:

American Lamb

Chef:

Alex
Alex

American Lamb Pad Thai

The Thai classic meets a new protein in this much asked for class! We’re answering questions like, “How do I keep my noodles from sticking together,” “How do I get the perfect combo of salty, sweet, tangy, and spicy?” and “What does 2-star spicy really mean?” Join us for another great class with our friends at the American Lamb Board.

Recipe

American Lamb Pad Thai

Servings: 4

Prep Time: 20 minutes

Cook Time: 20  hours

Ingredients:

For the American Lamb Shoulder:

  • 1 lb lamb shoulder, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil

For the Pad Thai:

  • 8 oz rice noodles
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup crushed peanuts
  • 2 tablespoons vegetable oil

For the Pad Thai Sauce:

  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste (not concentrate)
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1-2 teaspoons chili paste or sriracha (optional, for heat)

Instructions:

1. Prepare the American Lamb Shoulder:

In a bowl, combine the minced garlic, soy sauce, fish sauce, brown sugar, lime juice, and vegetable oil.

Add the thinly sliced lamb shoulder to the marinade and let it sit for at least 30 minutes.


2. Cook the Rice Noodles:

Cook the rice noodles according to the package instructions. Drain and set aside.  Toss with a bit of oil to ensure they do not stick together.

3. Prepare the Pad Thai Sauce:

In a small bowl, whisk together the fish sauce, tamarind paste, soy sauce, brown sugar, lime juice, rice vinegar, and chili paste (if using). 

Set sauce aside.

4. Cook the American Lamb Shoulder:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the marinated lamb shoulder slices and cook until browned and cooked through, about 5 minutes. Remove the lamb from the skillet and set aside.

5. Prepare the Pad Thai:

 In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.

Add the beaten eggs and scramble until fully cooked. Push the eggs to one side of the skillet.

Add the cooked rice noodles to the skillet, then pour the Pad Thai sauce over the noodles. Add the cooked lamb shoulder and toss everything together to combine.

6. To Serve:

Transfer to a platter and top with bean sprouts, shredded carrots, chopped green onions, chopped cilantro and crushed peanuts.

Serve with additional lime wedges on the side

The USDA recommends a minimum internal temperature of 145ºF.