Easy Beef Pad Thai Without Tamarind
Love Pad Thai? This easy beef Pad Thai without tamarind is the recipe for you! It's perfect as a light lunch or quick weeknight dinner that can be whipped up in less than 30 minutes using ingredients found at your local grocery store. So convenient!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 10 oz stir-frying beef, cut into thin pieces around 1 1/2 inches long
- 1 tsp baking soda
- 1/3 cup water
- 2+1/2 tbsp oyster sauce
- 3 tbsp oil
- 5 clove garlic, diced
- 3 oz shallots, chopped
- 10 ounce rice noodles (soak in hot water for 30 minutes or until soft. Drain and set aside)
- 2 large eggs
- 1 cup shredded carrots
- 1+1/2 cup bean sprouts, 1 cup for cooking, and save 1/2 for garnishing.
- 1/2 cup green onions, chopped into 1-inch pieces
- 1/4 cup crushed peanuts
- 4 tbsp white granulated sugar
- 3+1/2 tbsp fish sauce. Add more at the end if necessary.
- 2 tbsp fresh lime juice
- Chili pepper flakes
- Crushed peanuts
- Granulated sugar
- Freshly squeezed lime juice from lime wedges
- Add extra bean sprouts for extra crunch!
- Thinly sliced red bell pepper for a pretty presentation and extra veggie crunch, especially if you have guests over! (:
Instructions
- 1
Combine beef, baking soda, and water in a bowl and massage lightly to get an even mix of the beef. Let sit for 15 minutes. Then rinse well with water before cooking.
- 2
Heat a large pot of water until boiling, then pour the hot water over the noodles in a large bowl until soft but on the al dente side. Use a wooden spoon to stir the noodles so they won't clump together. Once done, drain and rinse with cold water, and separate the stuck pieces. Pat the noodles dry with paper towel sheets to absorb any excess water. Please check your package for more specific instructions. Leave at room temperature until ready.
- 3
In a small bowl, mix the sauces and whisk until well blended. Microwave for 20-30 seconds to help the sugar dissolve more quickly. Let cool and set aside for later.
- 4
Heat oil in a large skillet or wok on medium-high heat. Add 2 tablespoons of oil to the pan, add the beef and stir fry for 2 minutes. Add the oyster sauce, stir and cook for 1-2 more minutes. Remove from the pan and set aside. Taste a bite from the beautiful bowl of tender beef! It's a dish just by itself!
- 5
Add 1 tablespoon of oil to the wok, add garlic and shallots to the wok cook until fragrant. 30-45 seconds. No need to wash the pan before this step. Use a paper towel if there's too much food stuck in the pan.
- 6
and stir for 1-2 minutes until the noodles softened. If the noodles are sticking to the pan, quickly add 2-3 tablespoons of water or chicken stock to loosen up the pan. Or turn the heat down to medium heat.
- 7
Push noodles to the outer side of the wok and add the rest of the oil to the side or middle part of the wok. Add the eggs and scrambled until soft, about 1 minute. Once done, add the egg mixture to the noodles and gently stir them together.
- 8
Add the cooked beef, carrots, green onions, bean sprouts, and any vegetables of choice, stir well and cook for 2 more minutes. Add crushed peanuts, then stir in very lightly. Turn the heat off and adjust with a dash of Thai fish sauce, sugar, and lime juice or a few small drops of extra rice wine vinegar as needed. Stir one last time and serve. Enjoy!