Beef Pad Thai (37 Minutes)

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The comfort of familiar dishes can sometimes be the highlight of our day, but how about adding a little twist to it? Here’s a traditional Pad Thai dish, enriched with the hearty taste of beef. This delightful combination of tender beef strips, crisp veggies, and soft rice noodles wrapped in a tangy-sweet sauce will surely get you hooked. While most Pad Thai dishes rely heavily on seafood or chicken, this beef rendition brings an entirely different depth of flavor, making it a must-try for every beef lover out there.

  • Prep Time: 5 minutes
  • Cook Time: 32 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz rice noodles
  • 1 lb beef sirloin or flank steak, thinly sliced
  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 carrot, julienned
  • 1 cup purple cabbage, thinly sliced
  • 1 cup bean sprouts
  • 2 eggs, lightly beaten
  • 2 green onions, sliced
  • 1/2 cup unsalted roasted peanuts, crushed
  • 1 lime, cut into wedges
  • Fresh cilantro, for garnish (optional)

For the sauce:

  • 3 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 1 tbsp sugar
  • 1–2 tsp chili powder (adjust to taste)
  • 1 tbsp soy sauce
  • 1 tsp peanut butter (optional for a richer flavor)

Instructions

  1. Prepare the Rice Noodles (8-10 minutes): Follow the package instructions to soak or boil the rice noodles. Once done, drain and set aside.
  2. Mix the Sauce (3 minutes): In a bowl, whisk together the fish sauce, tamarind paste, sugar, chili powder, soy sauce, and peanut butter, if using. Adjust to taste and set aside.
  3. Cook the Beef (5-7 minutes): In a large skillet or wok, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the beef slices and cook until they are browned and just cooked through. Transfer to a plate and set aside.
  4. Sauté Vegetables (4-5 minutes): In the same skillet, add the remaining tablespoon of oil. Sauté the garlic and onions until translucent. Add the carrots and purple cabbage and cook until they’re slightly tender.
  5. Add Eggs (2-3 minutes): Push the veggies to one side of the skillet and pour the beaten eggs on the other. Let it sit for a few seconds and then scramble until fully cooked.
  6. Combine Everything (5-7 minutes): Return the beef to the skillet. Add the noodles and pour the sauce over. Toss everything together to ensure the ingredients are well-coated with the sauce. Stir in bean sprouts and cook for another 2 minutes.
  7. Serve (2 minutes): Transfer your Beef Pad Thai to plates. Garnish with any extra veggies plus green onions, crushed peanuts, a squeeze of lime, and fresh cilantro if desired.

Notes

This Beef Pad Thai dish offers a wonderful juxtaposition of flavors and textures, from the tender beef slices to the crispness of fresh veggies. If you’re looking to spice things up, consider adding red pepper flakes or a splash of sriracha. Additionally, the richness of the beef pairs exceptionally well with a light, aromatic white wine or a cold lager. For those wanting to explore further, tofu or shrimp can be great protein alternatives. And always remember, the essence of a good Pad Thai lies in its balance of flavors, so feel free to adjust the sauce ingredients to your taste. Enjoy your culinary journey through Thailand from the comfort of your home!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 540
  • Sugar: 7g
  • Sodium: 1150mg
  • Fat: 22g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 27g
  • Cholesterol: 125mg

Pair this with...

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Mango Lassi

This traditional Indian drink marries the sweetness of mangoes with the tang of yogurt. To whip one up, you'll need a ripe mango. Peel, pit, and chop it, tossing the juicy chunks into a blender. Add about a cup of plain yogurt (Greek yogurt works well for extra creaminess). For that hint of sweetness and depth, pour in a tablespoon or two of honey or sugar. Some folks like adding a pinch of ground cardamom for that extra aromatic kick. Blend everything until smooth. If the mixture feels too thick, you can thin it with a splash of milk or water. Pour your lassi into a glass, and if you're feeling fancy, garnish with a little sprinkle of ground pistachios or a mint leaf.

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