Beef Pad Thai

For many, the thought of creating authentic international dishes can be daunting – but it shouldn’t be. My journey with Beef Pad Thai began on a sultry summer evening when I first savored this dish at a tiny, vibrant stall nestled in the heart of Thailand. The symphony of sweet, savory, and slightly tangy flavors wrapped in the delicacy of perfectly cooked rice noodles left an indelible mark on my palate.

In this recipe, I’ve demystified the process, breaking down each step to guide you through creating a dish that not only satisfies your cravings but also ignites a sense of pride in your cooking prowess. You’re not just making noodles; you’re weaving a tapestry of culinary tradition right in the comfort of your home.

How to make Beef Pad Thai

Beef Pad Thai is a popular Thai dish consisting of stir-fried rice noodles with beef, eggs, and vegetables flavored with a combination of sweet, sour, salty, and spicy ingredients. Traditional Pad Thai typically includes ingredients such as rice noodles, beef (or other protein such as chicken, shrimp, or tofu), eggs, bean sprouts, garlic, shallots, green onions, peanuts, and a sauce made from tamarind paste, fish sauce, sugar, and chili peppers.

Ingredients

• 200g flat rice noodles
• 400g thinly sliced beef
• 1 cup of bean sprouts
• 1 red bell pepper, thinly sliced
• 4 cloves of garlic, minced
• 4 eggs
• 1 cup of green onions, finely chopped
• 1/2 cup of unsalted roasted peanuts, finely chopped
• A bunch of fresh coriander leaves
• 2 limes
• 4 tbsp of cooking oil

For the Pad Thai sauce:

• 3 tbsp of fish sauce
• 1 tbsp of tamarind paste
• 1 tbsp of sugar
• 2 tbsp of oyster sauce
• 1 tsp of chili sauce (adjust as per your preference)

Instructions

1. Soak your rice noodles in lukewarm water for 25-30 minutes until they soften.
2. In the meantime, prepare your Pad Thai sauce; mix fish sauce, tamarind paste, sugar, oyster sauce and chili sauce in a small bowl.
3. Heat 2 tablespoons of oil in a large pan or wok over high heat. Add the beef and cook until browned. Remove the beef from the pan and set aside.
4. In the same pan, add the remaining oil and minced garlic, followed by the noodles. Stir well to ensure the noodles are coated in oil and garlic.
5. Push the noodles to a side of the pan and crack the eggs into the empty space. Allow the eggs to set for a moment before scrambling them.
6. Once the eggs are slightly cooked, mix them with the noodles. Add the sliced red bell pepper, half of the chopped green onions and bean sprouts. Mix everything thoroughly.
7. Pour the Pad Thai sauce over the noodle mixture. Ensure the sauce is evenly distributed. Return the beef to the wok and mix well.
8. Divide the noodles between serving plates. Garnish with remaining green onions, chopped peanuts, fresh coriander leaves, and a lime wedge.

Tips

• Do not over-soak the noodles. They should be al dente after soaking as they will continue to cook in the wok.
• Use a high enough heat to stir-fry the ingredients quickly. High heat gives a wok its distinct fragrance, known as ‘wok hei.’
• Feel free to adjust the Pad Thai sauce according to your taste. Some like it sweeter, while others prefer more tanginess.
• Optionally, serve your Beef Pad Thai with chili flakes and extra crushed peanuts at the side for those who enjoy a little more heat and crunch.

What to serve with

Serving Beef Pad Thai as the main star of your meal invites the delightful challenge of pairing it with equally delightful sides and accompaniments. The aim is to balance the rich, complex flavors of the Pad Thai with sides that complement rather than compete. Here are some perfect accompaniments to serve with your delectable Beef Pad Thai:

• Thai Cucumber Salad: A fresh and zesty Thai cucumber salad can offer a crispy, refreshing counterpoint to the savory and slightly sweet notes of Beef Pad Thai. Made with thinly sliced cucumbers, red onions, and a dressing of lime juice, fish sauce, and a hint of sugar, it’s a cooling palate cleanser.
• Spring Rolls: Crispy spring rolls, either vegetable or shrimp, are a classic accompaniment. Served with a sweet chili dipping sauce or a vinegar-based dipping sauce, they add a crunchy texture and a vibrant flavor profile that complements the soft noodles and tender beef.
• Steamed Vegetables with Peanut Sauce: Lightly steamed vegetables such as broccoli, carrots, and baby corn, drizzled with a creamy peanut sauce, can add a healthy, crunchy dimension to your meal. The peanut sauce, with its rich and nutty profile, harmonizes beautifully with the flavors of the Beef Pad Thai.
• Tom Yum Soup: Kick off your meal with the distinct sharpness of Tom Yum Soup. This hot and sour Thai soup, brimming with shrimp, mushrooms, tomatoes, lemongrass, galangal, and kaffir lime leaves, offers a spicy broth that awakens the taste buds and sets a vibrant tone for the main dish.
• Papaya Salad (Som Tum): For those who love a combination of sweet, sour, and spicy, Som Tum is an excellent choice. Made with green papaya, carrots, tomatoes, peanuts, and a host of flavorful ingredients pounded in a mortar and pestle, it’s a bold dish that stands up to the richness of beef.
• Sticky Rice: Sticky rice, with its subtle sweetness and chewy texture, is a staple in Thai cuisine. It not only serves as a delightful contrast to the textures of Pad Thai but also helps sop up any extra sauce, ensuring you enjoy every last drop.
• Thai Iced Tea: To drink, offer a cooling Thai iced tea. Its creamy sweetness and striking orange color make it a visually and palate-pleasing choice that cuts through the richness of the meal, refreshing you between bites.
• Mango Sticky Rice: For dessert, a serving of mango sticky rice, drizzled with coconut milk and sprinkled with toasted mung beans, offers a sweet, creamy finish that feels like a natural conclusion to a Thai feast.

Ingredients substitutes

Creating a delicious Beef Pad Thai dish doesn’t have to be limited by the availability of traditional ingredients. With a bit of creativity and flexibility, you can substitute some of the classic components without losing the essence of this beloved dish. Here’s how you can adapt the recipe based on what you have on hand or your dietary preferences.

Noodles

Traditional Choice: Flat rice noodles.

Substitutes: If you can’t find flat rice noodles, other types like linguine, fettuccine, or even spaghetti can work in a pinch. For a gluten-free option, consider using shirataki noodles or rice vermicelli.

Beef

Traditional Choice: Thinly sliced beef.

Substitutes: Chicken, pork, shrimp, or tofu are great protein substitutes. For a vegetarian version, firm tofu or a mix of mushroom varieties like shiitake or portobello can provide a hearty texture similar to beef.

Fish Sauce

Traditional Choice: Fish sauce.

Substitutes: For vegetarians, a combination of soy sauce and a little bit of Worcestershire sauce can mimic the umami depth of fish sauce. Another option is to use a vegan fish sauce available in some specialty stores.

Tamarind Paste

Traditional Choice: Tamarind paste.

Substitutes: If tamarind paste is hard to come by, you can use a mix of vinegar (preferably rice vinegar) and brown sugar to achieve a similar sweet and sour flavor. Lime juice mixed with an equal amount of brown sugar can also work.

Oyster Sauce

Traditional Choice: Oyster sauce.

Substitutes: Hoisin sauce can be a good alternative, although slightly sweeter. For a gluten-free or vegan option, look for mushroom sauce or vegan oyster sauce, respectively.

Eggs

Traditional Choice: Eggs.

Substitutes: For a vegan version of the dish, scrambled tofu seasoned with turmeric for color can replace eggs. Simply omitting eggs is also an option if allergies are a concern.

Peanuts

Traditional Choice: Roasted peanuts.

Substitutes: For those with nut allergies, roasted sunflower seeds or pumpkin seeds can provide a similar crunch. Sesame seeds are another alternative, though they will bring a different flavor.

Bean Sprouts

Traditional Choice: Bean sprouts.

Substitutes: While bean sprouts add a distinctive crunch, thinly sliced cabbage or julienned carrots can offer a similar texture and fresh vegetable content.

Chili Sauce

Traditional Choice: Chili sauce or fresh chilis.

Substitutes: Adjust the heat with alternatives like sriracha, cayenne pepper mixed with a bit of vinegar, or even a dab of hot pepper jelly to balance heat and sweetness.

Cooking Oil

Traditional Choice: Vegetable or canola oil.

Substitutes: Coconut oil or peanut oil can be used for stir-frying. Both impart a subtle flavor that complements the other ingredients of Pad Thai.

Final Thoughts

There’s nothing like a well-executed Beef Pad Thai to transport your taste buds to the vibrant streets of Thailand. Remember, the beauty of this dish lies in its contrast of flavors and textures – the tender beef, the soft, chewy noodles, the crunch of peanuts and fresh vegetables, and the complex symphony of sweet, savory, spicy, and tangy notes in every bite.

More Beef Recipes:

• Boston Market Meatloaf Recipe
• Dave’s Hot Chicken Ingredients
• Joy Behar Lasagna Recipe
• Texas Roadhouse Beef Tips
• Best Chicken Tocino Recipe