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Beef Pad Thai Recipe

Make an irresistible dinner tonight that'll have the family craving & begging for it weekly! This comforting and zesty Beef Pad Thai is a Thai takeout classic when you're craving a mountain of glorious chewy noodles in under 30 minutes!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 316 kcal
Course: Main Course
Cuisine: Thai

Ingredients

INGREDIENTS:
  • 4 ounces medium-sized dried rice stick noodles
  • 6 ounces beef sirloin or flank steak sliced thinly
  • 2 shallots minced
  • 5 garlic cloves minced
  • 1 carrot julienned
  • 2 eggs
  • 1 cup bean sprouts
  • 3 green onions green part only cut into 2-inch slices
  • 1 tablespoon peanuts roughly chopped
  • 1 lime cut into wedges
PAD THAI SAUCE:
  • 2 tablespoons tamarind paste/puree
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 ½ teaspoons oyster sauce
GARNISHES:
  • crushed peanuts
  • bean sprouts
  • green onions

Instructions

    Cup of Yum
  1. Soak dry noodles for at least 1 hour in warm water then rinse under cold water. Drain then set aside.
  2. In a small bowl, make the pad thai sauce by combining tamarind paste, fish sauce, brown, sugar, & oyster sauce. Set aside.
  3. Heat a large wok or pan on medium-high heat, then add about 1 tablespoon of oil. Add the beef & cook for 2-3 minutes, or until they’re cooked through. Remove & set aside.
  4. To the same wok, add a little more oil if needed then add in shallots. Cook for about 1 minute, or until they become golden, then toss in garlic and saute for a couple more seconds, or until soft & fragrant.
  5. Add carrots and cook until it’s tender but still crunchy. Toss in noodles, pour sauce on top, and gently stir until the noodles have absorbed the sauce. Taste the noodles to make sure they’re tender. If not, a little more water a tablespoon at a time & continue to cook until the noodles are soft and tender. Be careful not to add too much water so the flavor of the noodles don’t water down.
  6. Push ingredients to the side of the wok, pour about a tablespoon of oil to the empty side of the wok and crack 2 eggs. Let it cook for about 1 minute or until the whites begin to set, then scramble them. Allow them to finish cooking through, then mix them with the rest of the ingredients.
  7. Toss the beef back in along with any of its juices, the bean sprout, and green onions. Give it a final few tosses to combine well. Serve with lime wedges and chopped peanuts on the side.Enjoy!

Notes

  • Dried Flat Rice Noodles: Find dried rice noodles at your local Asian market in either medium-sized (what I use!) or small-sized. Three Ladies is my fave brand! Make sure to soak the noodles until they're completely pliable - no resistance!
  • Tamarind Puree: This gives the signature tangy pad Thai flavor! You can sometimes find it at local Asian markets but I highly recommend making Homemade Tamarind Puree from blocks of tamarind pulp you can easily find at local Asian markets or online! You can make it in bulk and freeze so you'll always be ready for Pad Thai!
  • Protein: Feel free to swap out the beef for chicken, shrimp, or fried tofu.
  • Step-by-Step Photos & Key Tips are in the blog post above! Along with storage & reheating details.

Nutrition Information

Serving 0.25recipe Calories 316kcal (16%) Carbohydrates 43g (14%) Protein 15g (30%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 108mg (36%) Sodium 934mg (39%) Potassium 427mg (12%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 2772IU (55%) Vitamin C 9mg (10%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 316

% Daily Value*

Serving 0.25recipe
Calories 316kcal 16%
Carbohydrates 43g 14%
Protein 15g 30%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 108mg 36%
Sodium 934mg 39%
Potassium 427mg 9%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 2772IU 55%
Vitamin C 9mg 10%
Calcium 65mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.