Beef Pad Thai

Beef Pad Thai

Our version of this favourite Thai dish is better than take out. The good news is it’s easy to make at home.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 500 g beef stir fry strips
  • 180 g rice noodles
  • 3 tbsp vegetable or sunflower oil
  • 200 g small button mushrooms, quartered
  • 230 g baby corn, sliced into 3-4 pieces
  • 300 g snow peas, trimmed and sliced in half on the diagonal
  • 1 clove garlic, crushed
  • 3 eggs, beaten
  • 2 tbsp fish sauce
  • 1 lemon, juicedm remainder cut into 4 wedges
  • 80 g beansprouts, trimmed


Soak the rice noodles in boiling water for 5-6 minutes until softened.
Meanwhile, heat 1 tablespoon of the oil in a large wok or frying pan over high heat. Add the mushrooms and stir fry for about 3 minutes. Remove from the pan and set aside in a large bowl. Heat 1 tablespoon oil in the pan, add the corn and snow peas and 2 tablespoons water and stir fry for 3 minutes. Add to the mushrooms. Add the remaining tablespoon of oil to the pan and add the garlic and beef and stir fry for 2 minutes. Add to the vegetables.
Combine the eggs, fish sauce and lemon juice and add to the pan and cook briefly, stirring with a spatula until lightly scrambled. Add the noodles, beef and vegetables and beansprouts. Stir fry briefly to mix everything together then serve garnished with coriander and lemon wedges on the side.

Essential Tips

  • Tip: Different vegetable combinations can be used. Small broccoli florets, thin slices of zucchini or asparagus pieces all work well in this dish.


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Beef Pad Thai

Beef Pad Thai
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