Cookwith

Name: Beef Pad Thai
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz flat rice noodles; 12 oz flank steak or sirloin, thinly sliced against the grain; 2 tbsp vegetable oil, divided; 3 cloves garlic, minced; 2 eggs, lightly beaten; 1 cup bean sprouts; 1/2 cup shredded carrots; 4 green onions, sliced (white and green parts separated); 1/4 cup roasted peanuts, roughly chopped; Lime wedges, for serving; Fresh cilantro, for garnish; Pad Thai Sauce:; 3 tbsp fish sauce; 2 tbsp tamarind paste; 1 1/2 tbsp brown sugar; 1 tbsp soy sauce; 1 tsp chili flakes (optional, to taste)

Beef Pad Thai

CrushedLemon1034

This Beef Pad Thai is a vibrant, flavor-packed take on the classic Thai street food, swapping in tender slices of beef for extra richness and protein. The tangy, sweet, and slightly spicy homemade Pad Thai sauce clings to chewy rice noodles and crisp vegetables, while roasted peanuts and fresh herbs add irresistible crunch and brightness. It’s a colorful, crowd-pleasing dish that comes together quickly, making it perfect for a weeknight dinner that feels like a special treat. Serve it family-style with plenty of lime for squeezing and watch it disappear fast!

Ingredients

Instructions

Soak the rice noodles in warm water for 25-30 minutes until softened, then drain and set aside.
While noodles soak, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, and chili flakes in a small bowl to make the Pad Thai sauce.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the beef and stir-fry until just browned, about 2 minutes. Remove beef and set aside.
Add the remaining oil to the pan. Sauté the garlic and white parts of the green onion for 30 seconds until fragrant.
Push garlic and onions to the side, pour in the eggs, and scramble until just set.
Add the drained noodles and Pad Thai sauce. Toss everything together with tongs until the noodles are coated and heated through, about 2 minutes.
Return the beef to the pan along with bean sprouts, carrots, and green parts of the green onions. Stir-fry for another minute until vegetables are just tender.
Divide Pad Thai among plates. Top with chopped peanuts, fresh cilantro, and extra chili flakes if desired. Serve with lime wedges on the side.