Nut-Free Beef Pad Thai
Elevate your weeknight dinner game with this irresistible Nut-Free Beef Pad Thai—a flavorful twist on the classic Thai favorite made without peanuts for allergy-friendly indulgence. Tender slices of beef sirloin are stir-fried to perfection and combined with chewy rice noodles, vibrant red bell peppers, crisp bean sprouts, and savory scrambled eggs. The rich, tangy sauce blends soy sauce, fish sauce, brown sugar, rice vinegar, and a hint of chili flakes for a perfect balance of sweet, salty, and spicy. Ready in just 40 minutes, this nut-free recipe is ideal for anyone seeking a quick, crowd-pleasing meal. Garnish with lime wedges and chopped green onions to bring a zing of freshness to every bite. Perfect for family dinners or an elevated takeout-style experience at home!
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Recipe Information
Ingredients
- 400 grams beef sirloin, thinly sliced
- 225 grams rice noodles
- 3 tablespoons vegetable oil
- 2 units large eggs
- 3 units garlic cloves, minced
- 1 medium red bell pepper, thinly sliced
- 150 grams bean sprouts
- 4 units green onions, chopped
- 1 unit lime, cut into wedges
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes
Instructions
Soak the rice noodles in warm water for about 10 minutes or until softened, then drain and set aside.
In a small bowl, mix together the soy sauce, fish sauce, brown sugar, rice vinegar, and chili flakes. Set the sauce aside for later.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the beef slices and stir-fry until just cooked through, about 3-4 minutes. Remove the beef from the pan and set it aside.
In the same pan, add another tablespoon of vegetable oil and heat over medium-high. Crack the eggs into the pan and scramble them until fully cooked. Remove the eggs from the pan and set aside.
Add the remaining tablespoon of oil to the pan, then add the minced garlic and sliced red bell pepper. Stir-fry for about 1-2 minutes until the garlic is fragrant and the pepper starts to soften.
Add the soaked noodles to the pan, followed by the sauce mixture. Toss everything together until the noodles are evenly coated with the sauce and heated through, about 2-3 minutes.
Return the cooked beef and scrambled eggs to the pan, along with the bean sprouts and most of the chopped green onions. Stir-fry everything together for another 2 minutes.
Remove the pan from the heat and serve the Pad Thai hot, garnished with lime wedges and the remaining green onions for added freshness.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 6493 mg | 282% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 34.8 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2838 mg | 60% | |
*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.
