Beef Pad Thai Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
2 people
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Calories
916 kcal
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Course
Main Course
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Cuisine
Thai
Beef Pad Thai Recipe
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Authentic beef pad Thai recipe with homemade pad Thai sauce. This recipe yields enough for two when used in combination with my sauce recipe.
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Ingredients
For the pad Thai sauce
- 3.5 oz palm sugar
- 2 tbsps fish sauce
- 3 tbsps tamarind paste
- 1.7 floz water
For the stir-fry
- 5 tablespoons oil
- 7 ounces beef see notes
- 2 cloves garlic minced
- 1.4 ounce shallots finely chopped
- 1.4 ounce sweet preserved radish chopped
- 0.18 ounces dried mini shrimp optional
- 5 ounces dry rice noodles
- 1.7 fluid ounce water
- 2 eggs
- 3.5 ounces beans sprouts
- 0.7 ounces garlic chives sliced into 2-inch sized pieces
Optional toppings
- fresh lime juice
- Thai chili flakes
- crushed peanuts
- white sugar
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Instructions
Soak rice noodles
- Follow the instructions on the noodle package to soak your rice noodles. Different brands might need different soaking times. Drain after soaking.
Make the sauce
- Warm palm sugar in a saucepan over low heat, stir until it dissolves and starts to take on a golden caramel hue.
- Add fish sauce, tamarind paste, and water. Stir and allow it to cook over low heat for about 5 minutes, letting the flavors meld and intensify.
Stir-fry
- Heat a tablespoon of oil in a wok over medium heat. Cook the beef until it’s mostly done and has a nice brown color on all sides. Take the beef out of the wok and set aside.
- Use the same wok to heat the remaining oil. Then, toss in the garlic, shallots, sweet preserved radish, and dried shrimp. Cook them until they’re fragrant, which should take about 20 to 30 seconds.
- Push these ingredients to the side of the wok. Add the noodles and water in the empty space. Fry the noodles with the water until they get soft.
- Stir everything in the wok together so the noodles mix with the other ingredients.
- Add the browned beef and pour in the pad Thai sauce. Stir it all up so the noodles are completely covered in sauce.
- Move everything to one side again. Crack the eggs into the wok’s empty side.
- Scramble the eggs in the wok, then mix them in with the noodles.
- Turn the heat off. Now gently stir in the chopped garlic chives and bean sprouts. Serve hot and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline
- This recipe uses my homemade pad Thai sauce.
- Beef: It's important to cut your beef into thin strips against the grain. For stir-frying, opt for tender beef cuts like flank steak, skirt steak, tenderloin, and sirloin for the best flavors.
Nutrition Information
Show Details
Calories
916kcal
(46%)
Carbohydrates
67g
(22%)
Protein
27g
(54%)
Fat
60g
(92%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
11g
Monounsaturated Fat
33g
Trans Fat
1g
Cholesterol
234mg
(78%)
Sodium
265mg
(11%)
Potassium
502mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
249IU
(5%)
Vitamin C
9mg
(10%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 916 kcal
% Daily Value*
| Calories | 916kcal | 46% |
| Carbohydrates | 67g | 22% |
| Protein | 27g | 54% |
| Fat | 60g | 92% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 33g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 234mg | 78% |
| Sodium | 265mg | 11% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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