When it comes to making a takeout-inspired meal at home, this beef pad Thai is at the top of our list – we make it usually once a week! It’s a family favorite that my boys love, and the best part is it’s a great recipe for using up leftover steak.
While it’s not exactly an authentic pad Thai, it does have the bold flavors you’re craving and is super simple to make in less than 30 minutes. Plus it’s more affordable than takeout too! Be sure to also try our pork stir fry or creamy coconut shrimp, you won’t be disappointed.
Why you’ll love this recipe
- Quick to prepare – This is about as delicious and easy as weeknight meals can get. With only 15 minutes of prep time and 10 minutes to cook, dinner is on the table in under 30 minutes!
- Flavorful recipe the whole family will love– Every bite is full of bold, fresh flavors that are better than your local takeout restaurant.
- Customize it to your liking – One of the best things about making beef pad Thai from home is that you can mix and match any veggies you have on hand.
Tips for Busy Cooks
When it comes to reheating leftover steak, it can be tricky since you don’t want to overcook it – then it’s tough and rubbery! The key here is to thinly slice the leftover steak so it reheats quickly and evenly to make it tender and warm. It’s the perfection addition to these pad Thai noodles.
Key Ingredient Notes
For the stir-fry:
- Rice noodles – For this recipe, I recommend using flat rice noodles, which are similar in size and shape to fettuccine. I love these extra wide pad Thai rice noodles, but these narrow rice noodles are good, too.
- Veggies – Shallot, carrots, sweet peppers, and garlic add lots of color, nutrients, and a savory, sweet, pungent taste to the mixture.
- Steak – Cook fresh steak, or use leftover steak like stovetop steak or grilled steak skewers. That way you can cook once and eat twice!
- Oil – Use a neutral-tasting oil with a high smoke point such as vegetable oil or canola oil.
- Garnishes – I love to finish my beef pad Thai with lime wedges, chives or green onions, chopped peanuts, and chopped cilantro for extra flavor and texture!
For pad Thai sauce:
- Brown sugar – Authentic pad Thai calls for palm sugar, but brown sugar works as an excellent substitute and is much easier to find!
- Fish sauce – This is a MUST for any good pad Thai, adding a salty, umami taste. I love Red Boat fish sauce, but any brand will work.
- Soy sauce – This replaces regular salt, adding a savory flavor and extra depth.
- Tamarind concentrate – Alright, this might be a new ingredient in your pantry, but I highly recommend getting a jar. It’s the secret ingredient to an authentic pad Thai recipe that tastes better than your favorite takeout.
- What is tamarind, you ask? Tamarind is a mildly sweet, very tangy fruit. Tamarind concentrate is made with tamarind pulp, from where the sour flavor in pad Thai sauce comes. This is the one I use.
How to make beef pad Thai
Step 1: In a large bowl, soak rice noodles in warm tap water until softened and opaque.
Step 2: Meanwhile, cut shallots into thin slices. Cut carrots into thin ribbons using a vegetable peeler. (It cooks the carrots much faster, but you can simply cut into long thin strips too.) Chop sweet peppers into long thin strips. Thinly slice leftover steaks.
Step 3: In a small bowl, mix sugar and hot water and stir until sugar is mostly dissolved. Stir in the remaining sauce ingredients. Arrange everything by the stove before starting to cook.
Step 4: Heat a large skillet, or wok, over medium high heat. When skillet is hot, add oil. When oil is shimmering, add shallots and cook for 1 minute, stirring frequently. Add carrots, sweet peppers and garlic. Cook for about 2 minutes, or until carrots are softened. Pour in pad thai sauce and cook for 1 minutes.
Step 5: Add soaked rice noodles and steak slices and continue to cook until meat is heated through.
Step 6: Stir in chopped cilantro, chopped peanuts and green onions. Serve immediately with lime wedges on the side.
Expert Tips:
- If you want to prep this meal in advance for an even shorter assembly time when you’re ready to serve, there are lots of options! You can make the sauce up to 2 days in advance, as well as soak the noodles, and chop the veggie. This way all of you want to do is saute everything up in the pan.
- Prepare all of your ingredients before cooking. This recipe cooks in just 10 minutes, so we highly recommend that you have all the ingredients close by and ready to go!
- If you don’t have any leftover steak, we recommend a thinner cut like a flank steak or sirloin, but even strip steak or ribeye also work well if they’re sliced thin enough.
- Use any veggies you have in the fridge. We love adding sugar snap peas, edamame, carrots, even cabbage if they need to be used up at the end of the week.
- If you need a substitute for tamarind paste, you may find online that it’s lime juice. But here’s the thing. Yes, you can use lime juice to add that sour flavor, but sadly, the dish won’t be the same. So, we REALLY recommend to get a jar of tamarind concentrate.
Storing Tips
Store the leftover steak pad Thai in an airtight container in the fridge for up to 4 days.
Freeze leftovers for up to 3 months, and thaw in the fridge overnight when you’re ready to eat.
Reheat leftovers in a large skillet over medium-low heat, or warm individual portions in 30-second increments in the microwave. Add a splash of water or extra sauce as needed to loosen it back up.
FAQs
Chicken and shrimp are the most common protein sources paired with pad Thai. However, it’s also great with tofu, pork, and steak!
Of course, everyone’s definition of healthy looks different. However, this recipe provides a good source of carbs, nutrients, and protein, making it a well-rounded meal that’s fairly low in sugar.
This pad Thai recipe is packed with sweet, savory, sour, tangy, and umami flavors.
More Take-Out Inspired Recipes
Beef Pad Thai (using Leftover Steak)
Ingredients
For stir-fry:
- 4 oz dried flat rice noodles
- 1 shallot
- 1 large carrot
- 6-7 sweet peppers
- 2 garlic cloves pressed
- 6-8 oz leftover steak
- 2 tablespoons vegetable oil or canola oil
For sauce:
- 3 tablespoons packed brown sugar
- 3 tablespoons hot water
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind concentrate
For garnish:
- Lime wedges
- Chives or green onions
- Chopped peanuts
- Chopped cilantro
Instructions
Prepare all the Ingredients
- In a large bowl, soak rice noodles in warm tap water until softened and opaque.
- Meanwhile, cut shallots into thin slices.
- Cut carrots into thin ribbons using a vegetable peeler. (It cooks the carrots much faster, but you can simply cut into long thin strips too.)
- Chop sweet peppers into long thin strips.
- Thinly slice leftover steaks.
To Make the Pad Thai Sauce:
- In a small bowl, mix sugar and hot water and stir until sugar is mostly dissolved. Stir in the remaining sauce ingredients.
- Arrange everything by the stove before starting to cook.
To Cook the Pad Thai:
- Heat a large skillet, or wok, over medium high heat. When skillet is hot, add oil.
- When oil is shimmering, add shallots and cook for 1 minute, stirring frequently.
- Add carrots, sweet peppers and garlic. Cook for about 2 minutes, or until carrots are softened.
- Pour in pad thai sauce and cook for 1 minutes.
- Add soaked rice noodles and steak slices and continue to cook until meat is heated through.
To Serve:
- Stir in chopped cilantro, chopped peanuts and green onions. Serve immediately with lime wedges on the side.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store the leftover steak pad Thai in an airtight container in the fridge for up to 4 days.
– Freeze leftovers for up to 3 months, and thaw in the fridge overnight when you’re ready to eat.
– Reheat leftovers in a large skillet over medium-low heat, or warm individual portions in 30-second increments in the microwave. Add a splash of water or extra sauce as needed to loosen it back up.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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