Beef Pad Thai

Serves: 4beef pad thai

Preparation time: 10 minutes
Cooking time: 8 minutes


  • 500 g beef strips
  • 3 cloves garlic, finely chopped
  • 1 -2 small red chillies, seeded and chopped
  • 250 g dried thick rice noodles
  • 1 tbsp oil
  • 2 eggs, lightly beaten
  • ¼ cup fish sauce
  • ⅓ cup fresh lime juice
  • 2 tbsp brown sugar
  • ¼ cup chopped roasted peanuts
  • ½ cup fresh coriander leaves
  • lime wedges to serve (optional)
  • 1 cup bean sprouts, trimmed


  1. Add a little oil to the beef, the add garlic and chilli, mix well and set aside. Soak the noodles in boiling water for 7 minutes or until just soft. Drain and set aside. (Or prepare according to packet instructions). In a separate bowl whisk the fish sauce, lime juice and brown sugar, whisk until the sugar is dissolved.
  2. Heat the wok, ensure it is hot. Heat the oil in the wok, add the egg and cook for 1-2 minutes or until set and cooked.
  3. Remove from the wok and shred. Set aside to add later.
  4. Reheat the wok, stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
  5. Return the beef to the wok, add the noodles, toss for 1 minute.
  6. Add the sauce mixture, along with the shredded egg and toss for a further minute.
  7. Sprinkle with bean sprouts, peanuts and coriander leaves to serve.

Suggestion: Serve with lime wedges if desired.

To use less oil, coat the meat in oil instead of adding oil to the wok. You may prefer to add ingredients like a little soy or grated ginger for flavour. Massage the oil into the meat strips.

Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.


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