High Protein Beef Pad Thai
Packed with bold flavors and a nutritional boost, this high-protein beef Pad Thai is a wholesome twist on the classic Thai favorite. Featuring tender strips of beef sirloin, protein-rich tofu, and fluffy scrambled eggs, this recipe ensures every bite is as satisfying as it is nutritious. Tossed with vibrant veggies like red bell pepper and bean sprouts, and coated in a tangy, umami-packed sauce with a hint of sweetness, this dish achieves the perfect harmony of flavors. The chewy rice noodles soak up all the goodness, while a sprinkling of roasted peanuts and fresh lime wedges add irresistible crunch and zing. Quick and easy, with just 20 minutes of prep and cook time, this high-protein meal is ideal for busy weeknights or as an impressive dinner centerpiece. Customize the spice level with chili flakes, and enjoy a restaurant-quality dish made right in your kitchen! Perfect for four servings, it’s a flavorful and balanced meal that’s sure to delight.
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 8 ounces rice noodles
- 2 large eggs
- 8 ounces tofu
- 1 cup mung bean sprouts
- 4 stalks green onions
- 1 large red bell pepper
- 3 cloves garlic
- 1 medium lime
- 1 cup roasted peanuts
- 0.25 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 tablespoons vegetable oil
- 1 teaspoon chili flakes
Instructions
Begin by soaking the rice noodles in warm water for about 10 minutes, or until they are soft. Drain and set aside.
While the noodles are soaking, cut the beef sirloin into thin strips, dice the tofu into cubes, and slice the red bell pepper and green onions. Mince the garlic and set aside.
In a small bowl, mix together the soy sauce, fish sauce, brown sugar, and juice of half a lime. Adjust to taste and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and cook until browned, about 4-5 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil and reduce the heat to medium. Add the tofu cubes and cook until golden brown on all sides. Remove from skillet and set aside.
Add the remaining tablespoon of oil to the skillet, then add the garlic and cook for 30 seconds until fragrant. Push the garlic to one side of the skillet and crack in the eggs, scrambling them until just set.
Add the soaked rice noodles, prepared sauce, cooked beef, tofu, red bell pepper, and half of the green onions to the skillet. Toss everything together gently until well mixed and heated through.
Finally, add the mung bean sprouts and remove from heat. Toss gently to combine.
Serve the pad Thai garnished with the remaining green onions, chopped roasted peanuts, and lime wedges for squeezing over the top. Optionally, sprinkle with chili flakes for added heat.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 47.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 36.2 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1223 mg | 94% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 4592 mg | 98% | |
*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.
