I think it is time we talk about one of my favorite places in LA – Ayara Thai. Anyone who knows me knows how true this is. It is actually mildly embarrassing to admit to how many times in one week I used to eat here. Thai food is my absolute favorite and Ayara does not disappoint. I was lucky enough to live about a mile from it throughout college, but things changed. I graduated. I moved. And now I have to live with the depression that is living outside of their delivery radius. It’s a sad life. You think I’m joking, but I’m not. I used to be the Yelp Duchess here and now I come in 4th. Persons 1-3 ahead of me….I’m coming for you.
Anyways, one of my favorite things at Ayara is their fresh spring rolls. So delicious. Only issue I have with them is that there’s never enough. One of those things that I wish came with free refills. Hint hint. What makes these especially great is the peanut sauce that comes with them. Oh my. It is amazing. There is no need to even pair it with anything. Give me a spoon, a bowl of peanut sauce, and I’m good. No but really that’s not a joke either. It’s happened. I mean if there are spring rolls to dip into it though – why not? Shrimp or tofu? How about an order of each?
This recipe here is featuring Ayara’s Thai Peanut Sauce. I know this all sounds super spammy, but I promise you it is not. Just as a disclaimer – This post does not contain any affiliate links. I did receive free samples of the sauce I have used in this recipe, but I did not receive compensation in exchange for writing this review. All opinions expressed here are my own.
Okay, now onto this dish. Essentially this is a variation of a peanut beef over pad thai noodles. I made this on my last visit home with my family and they all loved it. Both my dad and my brother can be a little critical sometimes, but they both were very impressed with it. Originally, when I explained what I was making to my dad I think he was a little skeptical, but he really enjoyed it in the end! My mom said it had the perfect combination of sweetness and spiciness. She also requested a bottle of the peanut sauce be added to whatever my Mother’s Day gift is to her. PS – when is Mother’s Day? Just realized by that statement of hers that it might be approaching soon. Uhhhhh….. I’ll look into that later. Anyways, I will have to agree with them on how good this was!
Not only did this taste fantastic, but it was so easy to make. I prepped everything beforehand into 3 bowls – the sauce mixture, the meat, and the veggies. I would suggest doing this to expedite the cooking process. You can also prep your garnishes at this time too. This will cook up very quickly so you’ll want to have everything at the ready.
After prepping everything – turn that stove on and get to cooking. You’ll want to get your oil really hot to brown up that meat quickly. It shouldn’t take very long. Depending on your heat level I would say about 5 minutes. Make sure to keep a close eye on this. After it has cooked up you’ll want to remove the meat from the pan along with any juices it releases and sauté the veggies. As soon as these are cooked up you are basically done. Just throw the meat back in and also add the sauce mixture. Simmer this while you’re boiling your noodles. Once your noodles are boiled and drained – you should be ready to eat! This shouldn’t take you more than 30 minutes to do.
I really hope that you enjoy this dish as much as I did. Please let me know if you try it out! Also – if you’re in LA anytime soon I would strongly urge you to visit Ayara (unless you’re one of those three people ahead of me on Yelp). I would also suggest you make a reservation first because ain’t nobody got time for waiting in that line. If you need any recommendations I’m pretty sure I have eaten everything on the menu enough times so just let me know! Enjoy!
- 1 bottle of Ayara Peanut Sauce
- 2 tablespoons of Sriracha
- 2 tablespoons of Low Sodium Soy Sauce
- 6 tablespoons of Light Coconut Milk
- 1½ pounds of Top Round Steak, cut into strips
- 1 8oz package of White Mushrooms, sliced
- 1 yellow onion, thinly sliced
- 4 tablespoons of Olive Oil
- 1 12-ounce package of Pad Thai Noodles
- Chopped Peanuts
- Slice onions and mushrooms and set aside
- Slice beef into thin strips and sprinkle lightly with salt and pepper
- Whisk together Ayara Peanut Sauce, coconut milk, Sriracha, and soy sauce
- Heat skillet with 2 tablespoons of oil. Add beef and brown on all sides. Remove from skillet
- Add remaining oil and sauté mushrooms and onions until onions become translucent
- Add beef back to skillet and add in peanut sauce mixture. Simmer for 10 min
- Boil a pot of water and once the water is boiling add pad thai noodles. Cook for 4 minutes. Drain noodles and set aside
- Garnish beef with cilantro and peanuts
- Serve and enjoy!