For the longest time, I was too intimidated to make pad Thai at home. This was because I am not as familiar with Asian cooking. Finally, I decided to try it at home. I was surprised at how easy it was! It is now on my list of go-to quick dinners! The key is having the ingredients on hand and making everything in the right order. This will make everything much more efficient.
Beef Pad Thai
- 8 oz package of pad Thai rice noodles - the long flat ones
- 4 tbsp of pasture raised lard, avocado oil or coconut oil - my favorite is lard
- 2 pasture raised eggs, whisked in a separate bowl
- 1 lb of grass fed organic flank steak, thinly sliced (you can also use thinly sliced pasture raised chicken or shrimp)
- 2 large garlic cloves, chopped
- 1 small onion, thinly sliced
- Approximately 2 cups of chopped green cabbage
- 1 cup fresh bean sprouts (if you don’t have this on hand, it is fine, leave it out)
- For the Sauce:
- 4.5 tbsp fish sauce- Red Boat is the best
- 2 tbsp fresh lemon juice
- 4 tbsp rice vinegar
- 6 tbsp coconut sugar
- ½-1 tsp or more of red chili flakes, depending on spiciness preference (start out with a couple of pinches)
- Chopped green onions
- Roasted peanuts, chopped
- Organic fresh cilantro, chopped
- Lime or lemon wedges for each person
- First, cook the rice noodles according to the package directions. You want to have this ready in time for the rest of the dish. Whisk the eggs in a bowl. Chop up all your vegetables and meat so everything is ready for the stir fry. At this time also whisk the sauce ingredients together in a separate bowl.
- Toast the roasted peanuts in a small sauce pan so they are fragrant. Chop up the cilantro and green onions and set aside for garnish.
- Heat up a large skillet to medium heat with 2 tbsp cooking fat. Once the pan is sufficiently heated, add sliced onions, garlic, cabbage and beef. Sauté until the meat is fully cooked.
- Set aside this mixture into a separate bowl or plate. Add last 2 tbsp of cooking fat to the pan and scramble the eggs. Sprinkle some red chili flakes onto the eggs (optional). Lightly cook so the eggs are still wet. Reduce the heat to low and add the sauce and cooked noodles to the eggs.
- Add the bean sprouts and the meat and vegetables mixture (that you set aside) to the pan. Mix everything together. The pad Thai is ready to serve.
- Dish out the mixture into bowls and top with peanuts, cilantro and green onions. Give each person a lime or lemon wedge to squeeze on top of their meal. Bon appetite!
Your recipe does make it sound a lot easier than I though it would be. I loved that you put your favorite brand of fish sauce. Sometimes they vary and I like to get the flavor intended from the recipe!
Thanks Alison – I am happy to hear that!
Yum! I love pad thai!
I will need to give this recipe a try soon!
Let me know what you think!
LOVE Pad Thai! It’s one of my favorites! I’ve never tried it with beef though!
Cool! I would say chicken is my favorite, but beef is what I had available lol! 😉
What a fun weeknight dinner! Thank you for the fun idea!
You’re welcome! 🙂
This looks so tasty. My husband will be thrilled if I put this on the menu soon. I’ve been making ‘paleo pad thai’ a lot lately, but will definitely be trying this one!
Great! I hope you like it!
Love pad thai! SO delicious! Thanks for this flank steak version- yum!
You’re welcome – thanks!
Pad Thai is my favorite!!! Your recipe sounds absolutely delicious.