Beef Pad Thai Recipe: Authentic and Spicy flavors
Beef pad thai recipe features succulent slices of beef sautéed to perfection and then tossed in a bright and rich sauce made from tamarind paste, fish sauce, and palm sugar. The dish is further enhanced by a blend of fresh vegetables, including crisp bell peppers, tender carrots, and fragrant green onions. It would be topped with crushed peanuts for a satisfying crunch and garnished with fresh cilantro and lime wedges.
Ingredients
- 8 ounces noodles
- 1 pound beef
For Marination
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
Pad Thai Sauce Ingredients
- ¼ cup fish sauce
- ¼ cup tamarind paste
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
Vegetables
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 cup chopped green onions
- ½ cup chopped cilantro
- 1 lime cut into wedges
Toppings
- chopped peanuts
- crushed red pepper flakes
Instructions
- Soak the rice noodles in warm water for 10-15 minutes, or according to the package directions. Drain the noodles toss them with a few drops of oil and set aside.
- Combine the sliced flank steak with the soy sauce, brown sugar, cornstarch, and vegetable oil in a bowl. Mix well and marinate for at least 30 minutes.
- In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, rice vinegar, and soy sauce. The sauce is ready, set aside.
- Heat a large wok over medium-high heat. Add a little bit of vegetable oil and the shredded carrots, chopped green onions, chopped cilantro. Stir-fry for 2-3 minutes, or until they are tender-crisp
- Push the vegetables to one side of the pan and add the marinated steak. Stir-fry for 4-5 minutes, or until the steak is cooked through. Cook it how much you want it. Some people like it well-done and some like it rare.
- Add the soaked noodles to the pan with the vegetables and steak. Pour the Pad Thai sauce over the top and stir-fry for 2-3 minutes, or until the noodles are heated through and coated with the sauce. If you feel your noodles are too dry you can add a very small amount of water.
- Stir in the bean sprouts and cook for an additional minute, or until they are just heated through.
- Transfer the Pad Thai to a serving plate and garnish with chopped peanuts, lime wedges, and cilantro leaves. Serve immediately with additional lime wedges on the side. Serve Beef Pad Thai with a side of mango sticky rice for a complete Thai dining experience.
