Beef Pad Thai Recipe

Rating 5.0

| 1

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

ingredients

steps

minutes

Ingredients

Servings:

For the Beef Pad Thai

16 oz

rice stick noodles

batch of sauce, see below

small shallots, finely chopped

brick of pressed or fried tofu, chopped into small pieces

4 tblsp

chopped preserved radish

1/2 lb

thinly sliced beef, see notes

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.