Beef Pad Thai
Authentic beef pad Thai with real Thai flavors and a simple sauce. It’s gluten-free, easy to make, and great for weeknight dinners!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3.5 oz or 1/2 cup palm sugar
- 2 tbsp fish sauce
- 3 tbsp tamarind paste
- 3 1/2 tbsp water
- 5 tbsp oil
- 7 oz or 3/4 cup beef (thin slices, see notes)
- 2 cloves garlic (minced)
- 1/4 cup shallots (finely chopped)
- 1/4 cup sweet preserved radish (chopped)
- 1 tbsp dried mini shrimp (optional)
- 5 oz dry rice noodles
- 3 1/2 tbsp water
- 2 eggs
- 1 cup beans sprouts
- 8 stalks garlic chives (sliced into 2-inch sized pieces)
- fresh lime juice
- Thai chili flakes
- crushed peanuts
- white sugar
Instructions
- 1
Soak the rice noodles according to the package instructions. Different brands may vary in soaking time. Once soft, drain and set aside.
- 2
In a small saucepan over low heat, melt the palm sugar until it starts to caramelize. Add the fish sauce, tamarind paste, and water. Simmer gently for 5 minutes, stirring until smooth.
- 3
Heat 1 tablespoon of oil in a wok over medium heat. Add the beef and stir-fry until it’s browned and nearly cooked through. Remove and set aside.
- 4
In the same wok, heat the remaining oil. Add garlic, shallots, sweet preserved radish, and dried shrimp. Stir-fry for 20–30 seconds until fragrant.
- 5
Push everything to one side of the wok. Add the soaked noodles and a splash of water to the empty side. Stir-fry the noodles until they soften.
- 6
Toss everything in the wok together so the noodles are evenly mixed with the aromatics.
- 7
Add the cooked beef back to the wok. Pour in the prepared Pad Thai sauce and toss until the noodles are well coated.
- 8
Move everything to one side again. Crack the eggs into the empty side and scramble.
- 9
Once scrambled, mix the eggs into the noodles and beef.
- 10
Turn off the heat. Gently stir in the garlic chives and bean sprouts. Serve hot.