Beef Pad Thai

This easy take on Beef Pad Thai gives you juicy beef sirloin, tender pad Thai noodles, and an incredibly flavorful sauce tied together in a delicious, complete meal in less than 30 minutes. I make this dish on really busy nights!

What Makes This Pad Thai Recipe Different

• This easy beef pad Thai is based on westernized, Americanized pad Thai, so it’s not an authentic pad Thai you’d eat in Thailand. For a truly authentic pad Thai recipe, I recommend checking out Hot Thai Kitchen or RecipeTin Eats.
• My favorite thing about cooking at home from scratch is that you’re in 100% control of what goes into your meal and how strong (or mild) your flavors are. Feel free to play with the ingredients here. Sometimes, I swap the beef for chicken, shrimp, or pork, or you could use shredded carrots, and of course, adjust the chili to your taste (mild or spicy).
• It’s super easy to make and comes together quickly. All you need is 30 minutes to create a full meal that’s perfect for busy weeknights. Skip the drive-through and opt for this instead!

Cheryl’s Tested Notes & Tips

• No coconut sugar on hand? You can use 3 packed tablespoons of light brown sugar instead.
• Traditional pad Thai sauce uses tamarind pulp or paste to give it its tang, but we weren’t able to find any tamarind paste locally. Instead, we substituted lime juice and rice vinegar. It’s not quite the same flavor, admittedly, but it’s delicious.
• I have everything ready before I start cooking. Mix the sauce, slice the beef, and prep your veggies first so you can keep things moving once the skillet is hot, as you kinda have to move fast!

Ingredient Notes

Rice flour noodles are an important component of pad Thai – If you’ve never had them before, don’t expect an Italian style pasta. They cook differently than wheat flour noodles and they have a different texture. On their own, their flavor is pretty neutral, but they absorb the sauce so every bite of noodles contains the right amount of pad Thai sauce.

Sirloin steak is perfect for recipes like this one – this juicy, lean, flavorful meat works well when pan-frying. The cook time will vary a little depending on how thick you slice your sirloin, but by 1 minute or 2. When you’re slicing it, be sure to slice across the grain. You can sub in pork (another fave), chicken, shrimp, or tofu, too!

Rice vinegar and lime juice are your tamarind substitute – I was pretty gutted to not be able to find sauce with tamarind pulp, but this does work. Use unseasoned rice vinegar and fresh lime juice for the best flavor.

Don’t be scared by the fish sauce’s aroma – it really adds savory depth to the dish and melds well with the rice vinegar and lime juice flavors.

Traditional pad Thai has bean sprouts – stir them in toward the end, so they retain some texture. If you really hate sprouts (hey, some people do!), swap them for shredded cabbage, matchstick carrots, or thinly sliced bell peppers for a little crunch!

My Fave Thai Millennial Recipes

Obviously, I’m a millennial, so Asian food has been in my life for a long time. Thai, specifically, is one of my top go-tos for eating out or making at home. Sooo, I’m sharing some of my fave recipes!

1. Thai peanut chicken high protein meal prep bowls – So awesome for making ahead for the week. Tender, caramelized chicken thighs, cool, crunchy slaw, rice noodles, and a creamy, tangy peanut sauce make this ridiculously satisfying. 
2. Vegan pad Thai – Also, another quick one. Ready to eat in roughly 30 minutes, it’s made with rice noodles, tofu, and a tangy sauce.
3. Best ever tom kha gai soup – One of the most popular recipes on 40 Aprons! With rich, coconut cream broth, tender pieces of chicken, and all the traditional Thai taste in one amazing bowl, this is so comfy on a cold winter night!

Storage & Make-Ahead

Fridge: Refrigerate leftover beef pad Thai for up to 3-4 days. I always store the peanuts and any fresh garnishes separately. When I want to eat this again, I warm it over in a skillet over medium-low heat with a small splash of water to help loosen the noodles.

Making Ahead: This pad Thai really tastes best freshly cooked, but you can mix the sauce and prep the vegetables a day ahead. Refrigerate them in separate containers, then prep the noodles and cook the beef when you’re ready to eat!

Don’t freeze this one! The noodles can get mushy and gross when thawed out. Keep this one as a “make and eat in a week” meal.

Recipe FAQs

1. What cut of beef is best for pad Thai? Sirloin works well because it cooks quickly when thinly sliced. Cut across the grain for tender bites, and avoid overcooking it.
2. Can I make pad Thai without tamarind? Absolutely, I did! Rice vinegar and lime juice make a good substitute for tamarind and have that tangy taste. It won’t exactly be the same, but the dish will still taste yummy!
3. Why are my pad Thai noodles mushy? Rice noodles can get mushy due to overcooking. Don’t leave them too long and start testing the noodles early. They should still have some firmness before removing them from the heat to serve.

Easy Asian-Inspired Recipes You’ll Love

• Beef with Garlic Sauce
• Chicken Gyoza
• Slow Cooker Tom Kha Gai Soup
• Korean Beef High Protein Meal Prep Bowls
• Simple Asian Cucumber Salad