Beef Pad Thai Recipe

Prepare noodles

Place dried rice noodles in a large bowl. Cover with very hot tap water (or pour just-off-boil water) and soak for 8–12 minutes, stirring occasionally, until pliable but still slightly firm (al dente). Drain and set aside, tossing with a small drizzle (about 1 tsp) of oil so they don't stick.

Marinate beef

In a small bowl combine 0.5 tsp cornstarch and 1 tsp soy sauce. Add the thinly sliced beef and toss to coat. Let rest while you prepare the sauce (5–10 minutes). The cornstarch will help tenderize and give a slight glossy finish.

Make Pad Thai sauce

In a bowl, dissolve 2 tbs tamarind paste into 2 tbs warm water, stirring until smooth. Add 3 tbs fish sauce, 2 tbs palm or light brown sugar, 1 tbs rice vinegar, 1 tsp light soy sauce, 1/4 tsp chili flakes (optional), and 1/8 tsp black pepper. Stir until sugar dissolves. Taste and adjust: more sugar for sweetness, more fish sauce for saltiness, or more tamarind for tang.

Cook aromatics and beef

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add the minced garlic and sliced shallot and stir-fry for 20–30 seconds until fragrant but not browned. Add the marinated beef in a single layer and sear for 1–2 minutes, stirring, until just cooked through. Push beef and aromatics to one side of the wok.

Scramble eggs

Add a touch more oil if the pan is dry. Pour the lightly beaten eggs into the empty side of the wok and let them set briefly, then scramble gently until mostly cooked but still tender, about 30–45 seconds. Mix the eggs with the beef and aromatics.

Combine noodles and sauce

Add the drained rice noodles to the wok. Pour the prepared Pad Thai sauce evenly over the noodles. Using tongs or two spatulas, toss everything briskly and continuously for 1–2 minutes so the noodles absorb the sauce and heat through. If the mixture seems dry, add 1–2 tbs warm water to help the sauce coat the noodles.

Finish with vegetables and herbs

Toss in 2 cups bean sprouts and the scallion pieces. Stir-fry for another 30–45 seconds—long enough to warm the bean sprouts but still keep their crunch. Turn off the heat. Taste and adjust seasoning (add a squeeze of lime, extra fish sauce, or a pinch of sugar if needed).

Plate and garnish

Divide the Pad Thai among plates or one large platter. Sprinkle crushed roasted peanuts (1 tbs) over each portion, scatter cilantro leaves, and serve with lime wedges on the side. Offer extra chili flakes or fish sauce at the table.