Beef Pad Thai
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.
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