Soy-Free Beef Pad Thai
Skip the soy without sacrificing flavor in this quick and easy Soy-Free Beef Pad Thai that’s ready in just 30 minutes! Featuring tender slices of beef sirloin, chewy rice noodles, and a vibrant medley of crisp red bell peppers, bean sprouts, and green onions, this dish is packed with fresh and bold flavors. A tangy, umami-rich sauce made with tamarind paste, fish sauce, honey, and lime juice perfectly coats the noodles, while a finishing touch of chopped peanuts adds the perfect crunch. Perfect for soy-free eaters and Thai food lovers alike, this customizable recipe is deliciously balanced, simple to prepare, and ideal for weeknight dinners or casual entertaining. Serve with lime wedges for a citrusy zing and enjoy an authentic pad thai experience without the soy!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 12 ounces beef sirloin
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 eggs
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 green onions, chopped
- 2 tablespoons unsweetened tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 2 tablespoons lime juice
- 0.5 teaspoon crushed red pepper flakes
- 0.25 cup peanuts, chopped
- 1 for garnish lime wedges
Instructions
Begin by soaking the rice noodles in warm water for about 20 minutes until softened. Drain and set aside.
Slice the beef sirloin thinly against the grain into bite-sized pieces.
In a small bowl, whisk together the tamarind paste, fish sauce, honey, lime juice, and crushed red pepper flakes to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the beef and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Crack the eggs into the pan, scrambling quickly until set. Push the eggs to the side of the pan.
Add the softened noodles, cooked beef, red bell pepper, and the prepared sauce into the pan. Toss everything together and stir-fry for another 3-4 minutes until the noodles are fully coated and heated through.
Add the bean sprouts and half of the chopped green onions, stirring well to combine all ingredients. Cook for an additional 1-2 minutes.
Transfer the pad thai to a serving plate. Garnish with the remaining green onions, chopped peanuts, and lime wedges.
Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3517 mg | 153% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 39.0 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 477 mg | 37% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3173 mg | 68% | |
*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.
