Beef Pad Thai

Beef Pad Thai

So this is the second time I have made this in two weeks and I love it! It took me about 40-45 minutes. First introduced by my mom, and I wanted to make it again. I haven’t gone out for Thai food for a while, so I can’t compare this to restaurant quality, but it sure still tastes pretty damn good! Original recipe from The Chew.

Serves 4-5.


For the noodles:

  • 8 ounces of pad thai rice noodles
  • slices of beef (or what ever meat you’d like, or leave out)
  • 4 cloves of garlic, minced
  • 1/4 of carrots, julienned
  • 1/4 red pepper, julienned
  • a lot of beansprouts (2-3 cups?)

For the sauce:

  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/4 tablespoon fresh lime juice
  • 1/4 cup smooth peanut butter
  • 1 1/2 teaspoons Franks hot sauce (I accidentally added this instead of Worcestershire sauce)
  • 1 1/2 teaspoons Worcestershire sauce (ended up adding this anyway!)
  • 3 tablespoons soy sauce
  • 4 cloves of garlic, minced
  • 1/4 teaspoon Thai chili sauce or Sambal (I added this the first time I made it, but forgot it the second time. I couldn’t taste the difference at 1/4 tsp, but I’m sure it’ll make a difference if you add more)



Boil a large pot of water. Cook the noodles until the desired tenderness. Remove from heat and drain the water through a colander, and set aside.

In a large pan (or the pot that the noodles were in), heat some oil on medium high heat. Once heated, saute the garlic until lightly browned. Then add the meat slices until fully cooked. Add the carrots and red peppers and heat until desired tenderness. Add the bean sprouts. At this time, the bean sprouts will be raw, so put a lid on the pan and let it sit for a few minutes, letting the water coming out of the sprouts to turn to steam and cook the veggies. Once done, turn off the heat.

In a small pot, place all of the ingredients for the sauce except the Sambal sauce, and heat medium high. Make sure to keep stirring every so often or it will burn, and also to make sure that the sauce ingredients mix fully, or there will be lumps of peanut butter. Turn the heat off once the solution is emulsified and boiling. Add the Sambal sauce now and mix.

By now, the noodles are probably all stuck together in a big lump. Put it back into the big pot with the veggies and pour the sauce over the noodles, and mix it in.

Deliciousness at a much cheaper price.

The website also states at the bottom that in the sauce portion, the brown sugar and lime juice make up for the tamarind, and the Worcestershire sauce replaces the fish sauce. I’ll have to try this again with the “real” ingredients, which I’m sure I have floating in the cupboards somewhere.

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