Beef Pad Thai is a fun twist on the classic noodle stir-fry dish! It gives the dish a huge protein boost without making it greasy. Don’t skimp on the homemade Pad Thai sauce also!
Pad Thai Sauce:
¼ cup tamarind puree
¼ cup brown sugar
¼ cup fish sauce
2 tbsp oyster sauce
1 lime, juice only
1 pound Laura’s Lean Ground Beef
2 tablespoons oil
1/2 white onion, sliced thin
8 ounces pad Thai rice noodles
3 eggs, whisked
1 cup bean sprouts
4 scallions, sliced long
1/2 cup roasted peanuts
- Whisk together sauce ingredients until smooth and combined well.
- Cook rice noodles according to package. Some require boiling while others recommend just soaking in hot water. No matter the method, rinse with cold water to prevent over-cooking.
- In a large wok or skillet over medium heat, add oil and ground beef. Use a wood spatula or spoon to break up the ground beef as it cooks and browns. Brown the beef until fully cooked.
- Add onions to the beef and cook until the onions soften, 3-4 minutes.
- Move the beef and onion mixture to one side and add a small drizzle of oil to the skillet if it’s dry. Add eggs and cook until scrambled, maybe one minute.
- Add rice noodles to the skillet along with bean sprouts, scallions, and sauce. Toss together well.
- Add half of the peanuts to the pad thai and toss together well. Taste and adjust to your liking.
- Plate up the pad thai immediately and garnish with extra scallion and peanuts.