Beef Pad Thai

closeup of beef pad thai noodles with vegetables in a skillet with side of parsley.

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5 from 1 vote

This classic Thai recipe is easy enough for you to make at home in under 30 minutes.

Course 30-minute meal, Main Course

Cuisine American, Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 343kcal

Author Marlynn Schotland

Equipment

Large Wok or Large Skillet with High Sides

Ingredients

8 ounces rice noodles

Pad Thai Sauce

¾ cup oyster sauce
¼ cup fish sauce
1 Tablespoon lime juice
1 teaspoon granulated sugar
3 minced garlic cloves
1 1-inch ginger root, peeled and minced

Beef and vegetables

3 teaspoons canola oil
8 ounces skirt steak, cut into thin strips
2 cups snap peas
2 cups julienned or matchstick carrots
½ cup sliced scallions plus more for garnish
½ cup crushed peanuts plus more for garnish
finely chopped cilantro (optional)

Instructions

In a large pot, cover the rice noodles with just enough water to fully submerge the noodles in the water. Soak for 8-10 minutes, or according the package directions.
Meanwhile, make the sauce: In a medium bowl, whisk together oyster sauce, fish sauce, lime juice, sugar, garlic, and ginger. Set aside.
In a large skillet or wok, heat the canola oil over medium-high heat. Once heated, add the steak and cook just until the steak is browned on all sides.
Add the snap peas, carrots, and green onions. Stir and cook together for 2 minutes.
Drain the noodles and add them to the wok/skillet. Use tongs to toss the noodles, steak, and veggies all together.
Add the sauce and peanuts and toss all of the ingredients together. Serve topped with additional crushed peanuts, lime wedges, chopped cilantro (all optional).

Notes

Oil: You can use canola oil, olive oil, avocado oil, or sesame oil.

Vegetables: You can also add/substitute sliced red bell peppers or green bell peppers, sliced or quartered mushrooms, and/or broccoli.

Optional Egg: If you want to add scrambled egg to your Beef Pad Thai, lightly beat 2 eggs then add to the wok or skillet in the beginning. Cook the scrambled eggs then remove and set aside on a plate. Continue cooking the pad thai according to the recipe instructions. Add the scrambled eggs when you add the vegetables.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months. If frozen, thaw overnight in the refrigerator before reheating.

To reheat: Place a serving in a microwave-safe bowl, drizzle a little olive oil or water on top, then microwave in 1-minute increments until heated through, stirring in between microwave times.

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