Beef Pad Thai Recipe -

Beef Pad Thai Recipe

Authentic beef pad Thai with real Thai flavors and a simple sauce. It’s gluten-free, easy to make, and great for weeknight dinners!

Prep Time 10

Cook Time 15

Total Time 25

Cuisine Thai

Course Main Course

Serving Size people

Soak the rice noodles according to the package instructions. Different brands may vary in soaking time. Once soft, drain and set aside.
5 oz dry rice noodles

In a small saucepan over low heat, melt the palm sugar until it starts to caramelize. Add the fish sauce, tamarind paste, and water. Simmer gently for 5 minutes, stirring until smooth.
3.5 oz or 1/2 cup palm sugar

Heat 1 tablespoon of oil in a wok over medium heat. Add the beef and stir-fry until it’s browned and nearly cooked through. Remove and set aside.
5 tbsp oil, 7 oz or 3/4 cup beef
In the same wok, heat the remaining oil. Add garlic, shallots, sweet preserved radish, and dried shrimp. Stir-fry for 20–30 seconds until fragrant.
2 cloves garlic, 1/4 cup shallots, 1/4 cup sweet preserved radish, 1 tbsp dried mini shrimp
Push everything to one side of the wok. Add the soaked noodles and a splash of water to the empty side. Stir-fry the noodles until they soften.
3 1/2 tbsp water
Toss everything in the wok together so the noodles are evenly mixed with the aromatics.
Add the cooked beef back to the wok. Pour in the prepared Pad Thai sauce and toss until the noodles are well coated.
Move everything to one side again. Crack the eggs into the empty side and scramble.
2 eggs
Once scrambled, mix the eggs into the noodles and beef.
Turn off the heat. Gently stir in the garlic chives and bean sprouts. Serve hot.
1 cup beans sprouts, 8 stalks garlic chives

Use the nutrition card in this recipe as a guideline
This recipe uses my homemade pad Thai sauce.
Beef: It's important to cut your beef into thin strips against the grain. For stir-frying, opt for tender beef cuts like flank steak, skirt steak, tenderloin, and sirloin for the best flavors.