Beef Pad Thai
Elevate your weeknight meals with the bold flavors of Beef Pad Thai, a quick and satisfying stir-fried noodle dish bursting with fragrant garlic, tender beef sirloin, and a tangy, savory sauce made from fish sauce, tamarind paste, and soy sauce. Perfectly soft rice noodles mingle with crisp bean sprouts, scrambled eggs, and crunchy roasted peanuts for a delicious mix of textures in every bite. Ready in just 35 minutes, this restaurant-worthy recipe is topped with fresh green onions and served with lime wedges for zesty brightness, while optional red chili flakes add a customizable spicy kick. Ideal for fans of Thai cuisine, this easy Pad Thai is a must-try for busy cooks seeking authentic flavor with minimal effort. Keywords: Beef Pad Thai recipe, Thai noodle dish, quick stir-fry, authentic Pad Thai, easy Thai dinner.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 250 grams beef sirloin, thinly sliced
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large eggs
- 100 grams bean sprouts
- 4 stalks green onions, sliced
- 50 grams roasted peanuts, crushed
- 1 whole lime, cut into wedges
- 3 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 0.5 teaspoon red chili flakes (optional)
Instructions
Soak the rice noodles in hot water for 10-15 minutes until softened, then drain and set aside.
In a small bowl, mix together the fish sauce, tamarind paste, soy sauce, and brown sugar until the sugar is dissolved. Set aside.
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the sliced beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the pan and set aside.
In the same pan, add the remaining tablespoon of oil and the minced garlic, stirring for about 30 seconds until fragrant.
Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until they are just set, then mix with the garlic.
Add the drained noodles to the pan and pour over the sauce mixture. Toss everything together to combine well.
Return the cooked beef to the pan and add the bean sprouts, stirring for another 2-3 minutes until the vegetables are just tender.
Sprinkle the sliced green onions and crushed peanuts over the noodles and toss again.
Serve the Pad Thai hot with lime wedges and optional red chili flakes for a spicy kick.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
