Sauce: in a small bowl, place minced garlic and a little oil. Microwave 20 seconds. Add fish sauce, oyster sauce, soy sauce, sugar, tamarind paste and Sriracha.

Vegetables: Assemble in separate dishes the brocolli, shallots, carrots, scallions and bean sprouts.

Eggs: Scramble eggs and cook in medium non-stick skillet in a very thin layer without stirring. Remove to cuttin board and slice into 1/4 x 2 strips.

Noodles: Put noodles in large bowl and cover with very hot water. Soak until pliable, about 15 mins. Drain the noodles in a colander.

Assembly: In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering. Add the steak and cook over high heat, stirring occasionally, until browned and cooked to medium, about 3 minutes. Transfer the steak to a plate.

Add the carrots to the pan with a little oil and saute a couple minutes. Add broccoli and couple tablespoons water. Cook, stirring occasionally, until the stems are tender and the florets are beginning to brown, about 4 minutes. Add shallots in last minute. Add to the beef.

Heat the remaining oil. Add noodles.scallions and bean sprouts until heated through, 2 mins

Toss everything together in the pan. Add the sauce until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with peanuts.

If a saucier version preferred, add some chicken stock to the sauce along with a little cornstarch.