Recipe: Beef Pad Thai

From EatingWell

Every serving of this pad Thai is bulked-up with further veggies like matchstick carrots, snap peas and scallions. Search for whole-grain brown rice pad Thai noodles so as to add an extra three grams fiber to every serving.


Makes four servings

  • eight ounces pad Thai rice noodles, ideally brown rice noodles
  • 2 teaspoons canola oil
  • ¾ pound lean floor beef
  • 2 cups stringless snap peas
  • 2 cups matchstick carrots
  • ½ cup chopped scallions
  • ½ cup pad Thai sauce
  • Chopped peanuts, for garnish
  • Lime wedges, for garnish


Lively time 20 minutes

Complete time 20 minutes

  1. Convey a pot of water to a boil over excessive warmth. Add noodles and cook dinner for two minutes lower than bundle instructions. Drain, reserving 1 cup cooking liquid.
  2. In the meantime, warmth oil in a big nonstick skillet over medium-high warmth. Add beef and cook dinner, crumbling with a picket spoon till browned, four to five minutes. Add snap peas, carrots and scallions and cook dinner, stirring usually, till the peas are shiny inexperienced, 2 to three minutes.
  3. Add Thai sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Scale back warmth to medium-low and simmer, including extra of the reserved cooking liquid to moisten if obligatory. Cook dinner, stirring sometimes, till the greens are crisp-tender, 2 to three minutes longer. Serve scorching, sprinkle with chopped peanuts and lime wedges, if desired.

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