[Thai] Neua Pad Kimao

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic [Thai] Neua Pad Kimao to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing [Thai] Neua Pad Kimao, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 4 Servings
• Ingredients
• 1 c Beef, sliced thinly, diagonally ac
• 1 c Maekhong (whiskey), warmed for flamb‚
• 3 tb Prik ki nu daeng (red birdseye chi
• 1 tb Kratiem (garlic), thinly sliced
• 1 tb Kha (galangal) thinly sliced
• 1 tb Hom daeng (shallots), thinly slice
• 1 tb Nam pla (fish sauce)
• 1 tb Nam makham piag (tamarind juice)
• 3 Bai makrut (kaffir lime leaves) torn, or 1 teaspoon lime
• 1 ts Nam tan paep (palm sugar)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions This is perhaps one for the adventurous or the outdoor chef? for not only is the meal cooked in very hot oil, but it is deliberately flamed at the end! Because of this I recomend you use a wok, not a skillet, at least 16 inches in diameter and 6 inches deep, or a saut‚ pan, at least 16" in diameter and 4" deep. maekhong is the generic name for Thai whiskeys derived from rice liquour

Step 2: Technique & Execution

It is also the name of one of the popular (and relatively cheap) brands

Step 3: Technique & Execution

However if you prefer, or simply can't get Thai whiskey, you can use any whiskey, whisky, brandy or rum you choose! Method Place a wok over very high heat and stir fry the ingredients quickly, stirring or shaking the wok vigorously to prevent the meat burning

Step 4: Technique & Execution

Add 1 cup of warmed maekhong (rice whikey) to the wok and tip it to cause it to ignite

Step 5: Technique & Execution

After about 30 seconds if it is still burning place the lid on the wok to kill the flames

Step 6: Technique & Execution

Serving & Storage Serve with the usual table condiments and white rice