Beef Pad Thai Recipe

Rating 5.0
| 0
This versatile beef pad thai recipe is customizable with the protein of your choice. Delicate rice noodles are cooked with fresh vegetables and coated with a sweet and tangy sauce and then finished with a sprinkling of crunchy peanuts.
Dinner
Thai
16
ingredients
8
steps
50
minutes
Classically trained under world-class chefs like Mario Batali, Mattahias Froeshcel and Wylie Dufresne, Chef Tess is equipped in a range of techniques and cuisines from molecular gastronomy to rustic Italian. After years in the restaurant industry and achieving second place on the Food Network’s "Chopped," Chef Tess decided to focus on her passion for teaching people how to cook simple and satisfying food. She's also been part of "Good Mythical Morning," a talk show series on YouTube.

Ingredients

Servings:
6
For the Beef Pad Thai
16 oz
rice stick noodles
1
batch of sauce, see below
4
small shallots, finely chopped
1
brick of pressed or fried tofu, chopped into small pieces
4 tblsp
chopped preserved radish
1/2 lb
thinly sliced beef, see notes
4
eggs
1 1/2 cup(s)
Chinese garlic chives cut into one-inch pieces, divided
2 cup(s)
bean sprouts, divided
4 tblsp
crushed peanuts
red Thai chili powder and lime wedges, to taste
For the Sauce
8 tblsp
fish sauce
4 tblsp
palm sugar
3 tblsp
tamarind concentrate
1 tsp
soy sauce
1/2 cup(s)
water

Directions 8 steps | 50 Minutes

Step 1

Soak the noodles in warm water for 15-20 minutes.

Step 2

While the noodles are soaking, make the sauce. In a small pan over medium-high heat, combine the fish sauce, palm sugar, tamarind concentrate, soy sauce and water.

Step 3

Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes. The thickened sauce should coat the back of a spoon. Set aside.

Step 4

Once the noodles are al dente in consistency, drain the noodles and set aside.

Step 5

In a cast-iron skillet over medium heat, combine the shallots, tofu, preserved radishes and beef. Cook until the beef is cooked through. Remove the beef mixture from the skillet and set it aside.

Step 6

Add the drained rice noodles and the reserved sauce and cook, continuously turning the noodles. If the noodles are dry, add a little bit of water until the noodles cook completely.

Step 7

Once the noodles are cooked, stir in the eggs, half of the chives, half of the bean sprouts and the reserved beef mixture. Cook until the eggs are cooked through and serve.

Step 8

Serve with the remaining bean sprouts, garlic chives, peanuts, chili powder and lime wedges. Enjoy!


Notes:

  • The beef in this recipe can be substituted with chicken, shrimp or tofu.

Nutrition Per Serving
View All
CALORIES
519
FAT
10.5 g
PROTEIN
26 g
CARBS
81.5 g

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