Make an irresistible dinner tonight that’ll have the family craving & begging for it weekly! This comforting and zesty Beef Pad Thai is a Thai takeout classic when you’re craving a mountain of glorious chewy noodles in under 30 minutes!
🥘 What is Thai beef made of?
- Dried Flat Rice Stick Noodles: I like going to medium and small-sized dried flat rice noodles that can be easily found at local Asian markets! My fave brand is Three Ladies. Just soak them in warm water before cooking until they’re soft & pliable – there should be no resistance!
- Beef: For stir-fries, no need to buy expensive cuts! Cheaper beef like flank steak or skirt steak is perfect but if you’re feeling fancy, sirloin also works. And this Beef Pad Thai is super flexible, you can even swap out beef altogether for juicy Chicken Pad Thai, succulent Shrimp Pad Thai, or keep it Vegetarian Pad Thai!
- Tofu: Tofu adds extra protein and I LOVE crispy golden tofu nuggets! To save time, I just grab fried tofu from the Asian market in the refrigerated section to make life easy 😉
- Tamarind Puree: Tamarind paste or tamarind puree is a key ingredient in the pad Thai sauce that gives the signature tangy and subtle caramel flavor! You can find it sometimes online or in the Asian markets, but it’s much more common to buy tamarind pulp blocks to make homemade Tamarind Paste. And it’s SOOOO easy – just 2 ingredients!
- Fish Sauce: This is key for salty umami! Squid is my fave brand because it’s cheap and without mystery preservatives. It’s what my mom and I’ve always used!
- Oyster Sauce: It’s sweet, salty, and umami bottled up and a must in every Asian pantry!
- Brown Sugar: Pad Thai is usually made with rock sugar, but since that’s not always available, brown sugar is an easy sub!
See recipe card for quantities.
🎥 Watch How to Make the Recipe
🔪 Instructions
Step 1: Heat a wok or large pan on high & sear steak until cooked through. Remove & set aside.
Step 2: Add more oil if needed, saute shallots & garlic until fragrant then add carrots. Cook for a few more seconds, until they’re slightly tender but still crisp.
Toss in pad Thai noodles with pad Thai sauce & cook until fully absorbed. Taste noodles to make sure they’re tender. If not, add a splash of water but keep in mind, more water = more diluted flavor!
Step 3: Push noodles to the side, add a bit more oil, then crack eggs. Cook untouched & once about halfway set, scramble eggs & combine with pad Thai noodles.
Step 4: Add green onions, been sprouts, and beef back in. Give a few final tosses to help them wilt. Serve with crushed peanuts & lime wedges if you’re feeling fancy 😉
👩🏽🍳 Key Tips for Pad Thai with Beef
- Noodles Need to Be Soft Before Cooking: Flat rice noodles are a must for Pad Thai, but they need the right prep to avoid turning mushy on the outside and tough in the middle. Give them a good soak in warm water for at least an hour until they’re soft, pliable, and bend without a fight!
- Cut Beef Thinly & Against the Grain: This helps you create tender pieces of beef that cook quickly! The easiest way to cut meat thinly is to slice it while it’s still partially frozen!
- Get Everything Ready Before You Start: Like any good stir-fry, this veggie Pad Thai cooks up SUPER fast, so make sure all your ingredients are prepped and ready to go before you even think about turning on the stove. You don’t want to be rushing around for ingredients and end up with a sad, burnt dinner.
- Crank Up the Heat and Give Yourself Space: Grab your biggest wok or skillet and turn the heat all the way up! To get that irresistible “wok hei” (smoky flavor) that makes takeout so addictive, you need to create a char, and that’s only possible with high heat and plenty of space. If your pan’s too crowded, everything will steam and get soggy instead of charring.
- Cook in Small Batches: Avoid overcrowding! Cooking in small batches ensures your ingredients get that perfect sear, and your noodles stay firm, not mushy.
💭 Recipe FAQs
🥗 More Easy Recipes You’ll Love!
This homemade Pad Thai is an Easy 30-Minute Meal and One-Pot Dinner that can be served on its own! BUT if you want to do a full Thai takeout at home, life just got even more delicious!
Let’s get cooking!
Get into my secret stash of Goody-Packed Newsletters with meals planned for you & time-saving tips! Want step-by-step videos of how to make my recipes too? I gotchu over at my youtube channel. Aight, enough chatting, more eating!
Beef Pad Thai Recipe
Watch How to Make It!
Ingredients
INGREDIENTS:
- 4 ounces medium-sized dried rice stick noodles
- 6 ounces beef sirloin or flank steak sliced thinly
- 2 shallots minced
- 5 garlic cloves minced
- 1 carrot julienned
- 2 eggs
- 1 cup bean sprouts
- 3 green onions green part only cut into 2-inch slices
- 1 tablespoon peanuts roughly chopped
- 1 lime cut into wedges
PAD THAI SAUCE:
- 2 tablespoons tamarind paste/puree
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 ½ teaspoons oyster sauce
GARNISHES:
- Crushed peanuts
- Bean sprouts
- Green onions
Instructions
- Soak dry noodles for at least 1 hour in warm water then rinse under cold water. Drain then set aside.
- In a small bowl, make the pad thai sauce by combining tamarind paste, fish sauce, brown, sugar, & oyster sauce. Set aside.
- Heat a large wok or pan on medium-high heat, then add about 1 tablespoon of oil. Add the beef & cook for 2-3 minutes, or until they’re cooked through. Remove & set aside.
- To the same wok, add a little more oil if needed then add in shallots. Cook for about 1 minute, or until they become golden, then toss in garlic and saute for a couple more seconds, or until soft & fragrant.
- Add carrots and cook until it’s tender but still crunchy. Toss in noodles, pour sauce on top, and gently stir until the noodles have absorbed the sauce. Taste the noodles to make sure they’re tender. If not, a little more water a tablespoon at a time & continue to cook until the noodles are soft and tender. Be careful not to add too much water so the flavor of the noodles don’t water down.
- Push ingredients to the side of the wok, pour about a tablespoon of oil to the empty side of the wok and crack 2 eggs. Let it cook for about 1 minute or until the whites begin to set, then scramble them. Allow them to finish cooking through, then mix them with the rest of the ingredients.
- Toss the beef back in along with any of its juices, the bean sprout, and green onions. Give it a final few tosses to combine well. Serve with lime wedges and chopped peanuts on the side.Enjoy!
Notes
- Dried Flat Rice Noodles: Find dried rice noodles at your local Asian market in either medium-sized (what I use!) or small-sized. Three Ladies is my fave brand! Make sure to soak the noodles until they’re completely pliable – no resistance!
- Tamarind Puree: This gives the signature tangy pad Thai flavor! You can sometimes find it at local Asian markets but I highly recommend making Homemade Tamarind Puree from blocks of tamarind pulp you can easily find at local Asian markets or online! You can make it in bulk and freeze so you’ll always be ready for Pad Thai!
- Protein: Feel free to swap out the beef for chicken, shrimp, or fried tofu.
- Step-by-Step Photos & Key Tips are in the blog post above! Along with storage & reheating details.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
