Beef Pad Thai is a dish that delivers on every level. Rich umami flavor, satisfying texture, and a perfect balance of salty, sweet, and sour. Tender strips of beef mingle with chewy rice noodles, refreshing veggies, and a glossy, tamarind-kissed sauce that brings everything together. It’s the kind of dish that feels like a special occasion, whether you’re cooking for guests or treating yourself to a restaurant-worthy meal at home. Be sure to try my Thai Iced Tea with this meal to get an even more authentic experience.
I’d wager that Pad Thai is the most ordered dish at any Thai restaurant across North America, and for good reason. It just doesn’t feel like a proper Thai meal without it. While it’s most commonly made with chicken or prawns, today I’m putting a spin on the classic with this Beef Pad Thai – a rich, savory twist that’s every bit as satisfying.
As a teenager, I worked in a Thai restaurant, it was my first real introduction to Thai cuisine, and I was instantly hooked. Often at the end of the evening, the staff would gather for a shared meal, and I was always thrilled by the bold, unfamiliar flavors on the table. Looking back, I wish I had asked more questions about how those dishes were made, but I was young and not doing much cooking at the time. Later, while in university, I found myself craving Pad Thai and wanting to recreate it at home – but back then, the internet wasn’t quite the resource it is now. This recipe is the result of many experiments, its a version I come back to again and again. It tastes authentic, but uses ingredients that are accessible and easy to source.
Equipment for Making Beef Pad Thai
The main gear you will need is a large fry pan like this one from Amazon. You could also use a wok if you have one. Disclosure: As an Amazon affiliate, I receive a small amount of compensation from qualifying purchases at no expense to you. This helps support my work and allows me to bring more yummy recipes your way.
Ingredients
- Beef – thinly sliced tender beef. I have used top sirloin, and ribeye, but you could also use tenderloin, or flat iron steak. Top sirloin is probably the best bang for your buck.
- Olive oil – for frying the beef – can use any vegetable oil you prefer like canola etc.
- Rice noodles – pick a medium wide noodle, nothing too thin like vermicelli.
- Onion
- Garlic
- Green pepper (we’ll just use the green ends)
- Tofu – I like deep fried tofu if you can find it, but you can also dice up firm tofu
- Bean sprouts – adds a refreshing crunch.
- Red pepper – a little vegetable with color pop
- Eggs – if you don’t like eggs you can omit
- Crushed peanuts (can omit if there are nut allergies)
- Oyster sauce – for the sauce
- Fish sauce – for the sauce (quintessential Thai ingredient)
- Tamarind concentrate – provides the sour tang in the sauce (can replace with tamarind puree)
- Brown sugar – a sweetener for the sauce
Making Pad Thai
Once you start cooking, this process is very fast. Be sure to have everything chopped and measured out before starting.
1. In a small bowl combine the tamarind concentrate, brown sugar, fish sauce, and oyster sauce. Mix together with a spoon until the brown sugar has dissolved. Set the bowl aside.
2. Boil a large kettle of water. Follow the instructions for the package of noodles you have, but basically you place the dried rice noodles in a large bowl and cover with the boiling water. Allow to soak for a few minutes until the noodles become just tender (not soggy). Drain the water and set the noodles aside – you don’t want the noodles to sit for more than 10 minutes before you need them (they can get too sticky).
3. In a large fry pan or wok heat the vegetable oil over medium/high heat then add the thinly sliced beef. Cook using a wooden spatula until almost done but still a little pink. Set the beef aside on a plate.
4. Bring the fry pan back to the heat and add the onions and garlic. Stir fry until the onions begin to become translucent about 5 minutes. Push the onions and garlic to one side of the pan and add the eggs. Cook like a scrambled egg and once nearly cooked mix into the onions and garlic.
5. Add the tofu, red peppers, cooked beef, drained rice noodles and sauce to the pan. Continue cooking with gently mixing until the noodles are tender and have absorbed much of the sauce. Add the bean sprouts, green onions, peanuts, and mix through to warm.
6. Serve this yummy beef pad Thai with lime wedges, more chopped peanuts and more bean sprouts.
Notes
- Once you start cooking, this recipe moves very fast, so it is good to have all your ingredients chopped, measured out and ready to go before you start.
- Using a tender cut of beef is ideal in this recipe, but you can use what you have on hand too, just realize it won’t be quite as tender once cooked.
- If you prefer, you can replace the beef with chicken breast. Fully cook the chicken but do not remove from the pan, continue with step 4.
- If you can’t find tamarind concentrate and you can find tamarind puree you can substitute it. I would just use a little more puree because it’s flavour isn’t as concentrated, start with 3 tbsp of puree. If you can only find tamarind pulp sold in a block, follow the directions to make puree from that.
- I have tried many brands of rice noodles in beef pad thai with great success. The only brand I find disintegrates quickly is the Erawan brand (has an elephant on the package). But if that is all you have, it will work, just a bit mushy.
FAQs
- What should I serve with Beef Pad Thai? This dish can be served on it’s own as a complete meal. However, it would be great with a refreshing Asian coleslaw or side salad. For something a little heavier you could also serve with a Thai curry. In terms of drinks, I always like to have Thai Iced Tea with my Thai meals.
- How should I store leftovers? If you have any leftovers, you can put them in an air tight container and store in the fridge for 3 to 4 days. You can reheat in a fry pan or the microwave, however I find items with fish sauce don’t always smell great in the microwave.
- Can I freeze Beef Pad Thai? Honestly, I have never tried this. Next time I make it, I will give it a go. I’m not sure how the rice noodles would hold up to freezing.
Beef Pad Thai
Ingredients
Pad Thai Sauce
- 4 tablespoon brown sugar
- 3.5 tablespoon fish Sauce
- 3 tablespoon oyster sauce
- 2 tablespoon tamarind concentrate
Noodles
- 8 oz dried rice sticks (rice noodles medium width)
Stir Fry
- 2 tablespoon vegetable oil
- 1/2 lb tender beef sliced tenderloin, ribe eye, sirloin tip etc
- 1 small onion thinly sliced
- 5 cloves garlic minced
- 2 eggs lightly beaten
- 3/4 cup deep fried tofu (or firm tofu) bite sized pieces
- 1/2 red bell pepper thinly sliced
- 3/4 cup green onion sliced green parts only
- 2 cup bean sprouts
- 1/2 cup peanuts chopped
Serve with
- chopped peanuts
- lime wedges
- more bean sprouts
Instructions
Pad Thai Sauce
- In a small bowl combine the brown sugar, fish sauce, oyster sauce and tamarind concentrate. Mix together until the brown sugar has dissolved. Set the bowl aside.
Noodles
- Boil a large kettle of water. Place dried rice noodles in a large bowl and cover with the boiling water. Allow to soak for a few minutes until the noodles become just tender (not soggy).
- Drain the water and set the noodles aside – you don't want to leave them for more than 10 minutes or they get too sticky.
Stir Fry
- In a large frypan or wok heat the vegetable oil over medium/high heat then add the thinly sliced beef. Stir fry with a spatula until almost cooked (about 4 minutes). Remove beef from the pan and set aside in a bowl or plate.
- Bring the frypan back up to temperature over medium/high heat and add the onion and garlic. Stir fry until the onions begins to become translucent (about 4 minutes).
- Push the onion mixture to one side and add the lightly beaten egg to the other side of the frypan. Cook the egg like a scrambled egg and then incorporate the cooked egg into the onion mixture.
- Add the tofu, red bell pepper, cooked beef, drained rice noodles and sauce to the pan. Continue cooking with gentle mixing until the noodles are tender and have absorbed much of the sauce.
- Add the bean sprouts, green onions, peanuts, and mix through to warm.
- Serve with lime wedges, more chopped peanuts and more bean sprouts
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