Description
This Ground Beef Pad Thai is a quick and flavorful twist on the classic Thai street food, featuring tender rice noodles stir-fried with savory ground beef, fresh vegetables, and a tangy, sweet-savory sauce. Ready in just 20 minutes, it’s a perfect weeknight dinner that brings the taste of Thailand into your home kitchen.
Ingredients
Scale
Main Ingredients
- 8 oz (≈ 225 g) rice noodles
- 2 Tbsp neutral oil (peanut or avocado)
- 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
- ¼ cup toasted peanuts, chopped
- 1 tsp chili flakes (adjust to taste)
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)
Instructions
- Soak Noodles: Soak rice noodles in hot (not boiling) water for about 15 minutes until they are pliable but not mushy. Drain the noodles well and set them aside for later use.
- Prepare Sauce: In a small bowl, whisk together low-sodium soy sauce, fish sauce, brown sugar, lime juice, and oyster sauce or tamarind paste. Mix thoroughly and set the sauce aside.
- Cook Ground Beef: Heat neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and break it into small pieces using a spatula. Cook the beef until browned all over, then stir in the minced garlic and the white parts of the scallions. Continue cooking for about 3 minutes until fragrant.
- Scramble Eggs: Push the beef mixture to one side of the skillet. Crack in the eggs on the empty side and quickly scramble them. Once nearly cooked, combine the eggs with the ground beef mixture evenly.
- Add Sauce and Vegetables: Pour the prepared sauce over the beef and eggs. Bring the mixture to a simmer, then stir in the bean sprouts and the green parts of the scallions. Reduce the heat slightly to prevent the sauce from burning.
- Toss Noodles: Add the drained rice noodles to the skillet. Toss thoroughly to ensure the noodles soak up the sauce and the beef evenly, coating everything with flavorful sauce.
- Serve: Plate the Ground Beef Pad Thai and garnish with chopped toasted peanuts and chili flakes according to your taste preference. Serve immediately while hot.
Notes
- If tamarind paste is available, it adds more authentic tanginess compared to oyster sauce but both work wonderfully.
- Adjust chili flakes based on your heat preference; start with less and add more as desired.
- Use peanut or avocado oil as neutral oils to maintain the authentic flavors and for high-heat cooking.
- Bean sprouts should be added last to keep their crunchiness.
- Rice noodles vary in thickness and soaking time; ensure they are soft enough to toss easily but not mushy.
- To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
