Beef Pad Thai
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
The dish starts with mixing a sauce of chicken broth, light brown sugar, rice wine vinegar, fish sauce, peanut butter, soy sauce, and lime juice, which provides a creamy, slightly sweet, and tangy flavor profile. Rice noodles are cooked to al dente, rinsed to stop cooking, and coated lightly with oil to prevent sticking.
Sirloin steak is seasoned and quickly browned in oil until just cooked, then set aside. Snap peas are briefly stir-fried, followed by bell pepper and carrots to retain their crispness. An egg is scrambled directly in the pan with the vegetables, adding richness and texture. All components are combined with the peanut sauce and garnished with cilantro, scallions, peanuts, and lime wedges on the side for added freshness and crunch.
This recipe allows for versatility in protein or vegetables, accommodating preferences and availability. It makes a filling meal with a mix of savory, nutty, and tangy tastes and varied textures from crisp vegetables, chewy noodles, and tender beef.
Adjustments to ingredients or quantities can be made to suit tastes or dietary needs without compromising the core dish identity.
Ingredients
- 1/3 cup chicken broth low sodium
- 3 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- 2 peanut butter heaping tablespoons creamy
- 1 tablespoon soy sauce low sodium
- 1 tablespoon lime juice
- 14- ounce rice noodles package for stir fry
- 3 teaspoons vegetable oil
- 1 1/2 pound sirloin steak cut against the grain into thin 2-inch pieces, top
- 1 teaspoon kosher salt coarse
- 1 cup sugar snap peas
- 1/2 cup carrot shredded
- 1/2 red bell pepper , thinly sliced
- 1 egg
- 4 scallions , whites only chopped
- 1 cup cilantro fresh leaves
- 1/2 cup peanuts dry roasted
- lime for serving, wedges
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 dish is forgiving and versatile; proteins like shrimp or chicken can replace beef.
- Vegetables can be swapped or increased, such as zucchini, lemongrass, bean sprouts, broccoli or onion.
- Doubling or tripling protein works well depending on appetite or serving size.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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