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0 from 21 votes

Beef Pad Thai

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 553 kcal
Course: Main Course
Cuisine: Asian

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

Instructions

    Cup of Yum
  1. Combine the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce and lime juice in a bowl, whisking well until smooth. Set aside.
  2. 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.
  3. Season the beef with the salt.
  4. Heat another 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add the beef, browning on all sides, about 5 minutes.
  5. Remove the beef to a plate and set aside. Pour off any liquid and wipe the pan with a paper towel.
  6. 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.
  7. 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.
  8. Toss in the rice noodles, coating all ingredients well and allowing to heat.
  9. Place in serving bowls and top with the cilantro, peanuts and scallions. Serve with the lime wedges.
  10. 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

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

% 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.