Description
This Ground Beef Pad Thai is a quick and flavorful twist on the classic Thai noodle dish, using ground beef and a tangy, savory sauce. Ready in just 20 minutes, it’s perfect for a satisfying weeknight dinner that combines tender rice noodles, fresh vegetables, and a balanced blend of sweet, salty, and spicy flavors.
Ingredients
Scale
Noodles
- 8 oz (≈ 225 g) rice noodles
Protein and Vegetables
- 1.1 lb (≈ 500 g) ground beef
- 6 cloves garlic, minced
- 4 scallions, white and green parts separated and chopped
- 2 eggs
- 1 cup bean sprouts
Sauce
- 4 Tbsp low-sodium soy sauce
- 3 Tbsp brown sugar
- 3 Tbsp lime juice
- 3 Tbsp fish sauce
- 2 Tbsp oyster sauce (or tamarind paste if available)
Garnishes and Oil
- 2 Tbsp neutral oil (peanut or avocado)
- ¼ cup toasted peanuts, chopped
- 1 tsp chili flakes (adjust to taste)
Instructions
- Soak Noodles: Soak the rice noodles in hot (not boiling) water for about 15 minutes until they become pliable but not mushy. Drain and set aside to prevent sticking.
- Prepare Sauce: Whisk together the soy sauce, fish sauce, brown sugar, lime juice, and oyster or tamarind sauce in a small bowl. Set this flavorful mixture aside for later use.
- Cook Ground Beef and Aromatics: Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it into small pieces as it cooks until browned. Stir in the minced garlic and the white parts of the scallions, cooking for about 3 minutes until fragrant.
- Scramble Eggs: Push the beef mixture to one side of the pan. Crack the eggs into the empty side and quickly scramble them, then combine with the beef mixture for a cohesive texture.
- Add Sauce and Vegetables: Pour the prepared sauce into the skillet and bring to a simmer. Stir in the bean sprouts and the green parts of the scallions. Reduce the heat slightly to maintain a gentle simmer.
- Toss Noodles: Add the drained noodles to the skillet and toss thoroughly so the noodles absorb the sauce evenly, mixing well with the beef and vegetables.
- Serve: Plate the Pad Thai and garnish with chopped toasted peanuts and chili flakes according to your preferred spice level. Serve immediately for best flavor and texture.
Notes
- Soaking noodles in hot water prevents overcooking when stir-fried later.
- You can adjust chili flakes to taste for spiciness.
- Substitute oyster sauce with tamarind paste for a more authentic sour flavor.
- For a vegetarian version, replace ground beef with tofu and omit fish sauce.
- Make sure to separate scallion parts to add at different stages for texture variety.
