Beef Pad Thai
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
553 kcal
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Course
Main Course
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Cuisine
Asian
Beef Pad Thai
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With tender beef, layers of flavor, and a healthy dose of veggies this EASY Beef Pad Thai recipe is a winner on so many levels!
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Ingredients
- 1/3 cup low sodium chicken broth
- 3 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- 2 heaping tablespoons creamy peanut butter
- 1 tablespoon low sodium soy sauce
- 1 tablespoon lime juice
- 14- ounce package stir fry rice noodles
- 3 teaspoons vegetable oil
- 1 1/2 pound top sirloin steak , cut against the grain into thin 2-inch pieces
- 1 teaspoon coarse kosher salt
- 1 cup sugar snap peas
- 1/2 cup carrots , shredded
- 1/2 red bell pepper , thinly sliced
- 1 egg
- 4 scallions , whites only chopped
- 1 cup fresh cilantro leaves
- 1/2 cup dry roasted peanuts
- Lime wedges , for serving
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Instructions
- Combine the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce and lime juice in a bowl, whisking well until smooth. Set aside.
- Cook the stir fry rice noodles according to package directions for al dente. Drain and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of the oil to prevent sticking. Set aside.
- Season the beef with the salt.
- Heat another 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add the beef, browning on all sides, about 5 minutes.
- Remove the beef to a plate and set aside. Pour off any liquid and wipe the pan with a paper towel.
- Add the remaining 1 teaspoon vegetable oil over medium heat. Add the sugar snap peas, cooking for 2 to 3 minutes. Add the bell pepper and carrots, continuing to cook for 2 to 3 minutes.
- Move the vegetables to one side of the skillet and crack the egg in the empty side. Using your spatula, scramble right in the pan until cooked, then mix in with the vegetables. Return the beef the skillet and pour the peanut sauce over top.
- Toss in the rice noodles, coating all ingredients well and allowing to heat.
- Place in serving bowls and top with the cilantro, peanuts and scallions. Serve with the lime wedges.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- This recipe is very verstile and forgiving. Feel free to double or triple the protein or even swap it out with shrimp or chicken.
- Vegetables can increased or swapped. Others favorites are zucchini, lemongrass, bean sprouts, broccoli and onion.
Nutrition Information
Show Details
Calories
553kcal
(28%)
Carbohydrates
44g
(15%)
Protein
47g
(94%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
141mg
(47%)
Sodium
1666mg
(69%)
Potassium
1007mg
(29%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
3857IU
(77%)
Vitamin C
39mg
(43%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 47g | 94% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 141mg | 47% |
| Sodium | 1666mg | 69% |
| Potassium | 1007mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 3857IU | 77% |
| Vitamin C | 39mg | 43% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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