Spicy Sichuan‑Style Pad Thai with Konjac Noodles

Ingredients

• 300 g Konjac noodles
• 300 g Beef sirloin, thinly sliced
• 1 tsp Sichuan peppercorns, toasted and ground
• 2 tbsp Fermented black bean paste
• 2 tbsp Tamarind concentrate
• 3 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 2 tbsp Soy sauce (low-sodium)
• 2 tbsp Olive oil
• 2 stalks Green onions, sliced(optional)
• ½ tsp Red chili flakes(optional)

Instructions

1. 1

   Rinse the konjac noodles under cold water, drain well, and set aside.

2. 2

   Heat 1 tbsp olive oil in a wok over medium‑high heat; add the sliced beef and stir‑fry 2–3 minutes until browned but still pink, then remove and keep warm.

3. 3

   Add the remaining oil, then sauté garlic, ginger, and Sichuan peppercorns for 30 seconds until fragrant.

4. 4

   Stir in the fermented black bean paste, tamarind concentrate, soy sauce, and chili flakes; cook 1 minute to blend flavors.

5. 5

   Add the drained konjac noodles and return the beef to the wok; toss everything together for 2–3 minutes until the noodles are heated through.

6. 6

   Taste and adjust seasoning if needed, then garnish with sliced green onions before serving.