Low Sodium Beef Pad Thai
Discover a guilt-free twist on a beloved classic with this Low Sodium Beef Pad Thai—a perfect blend of bold flavors and mindful eating. This recipe swaps traditional high-sodium ingredients for low-sodium soy sauce, creating a healthier yet still irresistibly savory Pad Thai. Tender slices of beef, silky rice noodles, crisp bean sprouts, and vibrant julienned carrots come together with a flavorful tamarind and brown sugar sauce, delivering that authentic tangy-sweet balance without the excess salt. Topped with crunchy unsalted peanuts, fresh cilantro, and a squeeze of lime, this dish is a wholesome crowd-pleaser ready in just 40 minutes. Whether you’re looking for a lower-sodium option or simply a hearty, nutrient-packed meal, this recipe ensures every forkful bursts with delicious satisfaction. Perfect for weeknight dinners or impressing your guests, it’s Thai cuisine at its best—healthier, homemade, and utterly irresistible.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Beef sirloin, thinly sliced
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 units Shallots, thinly sliced
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 0.5 teaspoon Red chili flakes
- 2 units Eggs, beaten
- 100 grams Bean sprouts
- 1 medium Carrot, julienned
- 3 units Green onions, chopped
- 50 grams Unsalted peanuts, chopped
- 1 unit Lime, cut into wedges
- 0.5 cup Cilantro, for garnish
Instructions
Soak the rice noodles in warm water for about 10 minutes or until they are softened. Drain and set aside.
In a small bowl, mix the low-sodium soy sauce, tamarind paste, brown sugar, and red chili flakes. Stir well to combine and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sliced shallots, sautéing for 1-2 minutes until fragrant.
Push the garlic and shallots to one side of the skillet and pour the beaten eggs on the other side. Scramble the eggs until they are just cooked.
Return the cooked beef to the skillet and add the drained noodles. Pour the sauce mixture over the noodles and beef.
Toss everything together, ensuring the sauce coats the noodles and beef evenly. Add the bean sprouts, julienned carrot, and most of the chopped green onions, leaving some for garnish.
Continue to stir-fry for an additional 2-3 minutes until the vegetables are slightly tender yet still crisp.
Transfer the Pad Thai to a serving plate. Garnish with chopped unsalted peanuts, remaining green onions, cilantro, and lime wedges.
Serve immediately, accompanied by lime wedges for additional acidity if desired.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 33.0 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 332 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2669 mg | 57% | |
*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.
