Name: Ground Beef Pad Thai
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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)

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I love how this dish pairs pantry-friendly staples—like ground beef and rice noodles—with a tangy, savory‑sweet sauce. It’s a speedy, no‑fuss weeknight meal that delivers broad Thai‑inspired flavors without requiring exotic ingredients. Plus, it’s easy to customize with extra veggies or spice

Ground Beef Pad Thai

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rice noodles
Ground beef (about 1.1 lb / 500 g)
Peanut oil (or neutral oil)
Garlic cloves, minced
Scallions: white parts (for cooking) and green parts (for garnish)
Bean sprouts
Eggs (2)
Toasted peanuts, chopped
Chili flakes (optional for heat)

Sauce ingredients

Fish sauce
Low-sodium soy sauce
Oyster sauce (or tamarind paste if available)
Brown sugar (or palm sugar)
Lime juice

directions

I soak the rice noodles in hot (not boiling) water for about 15 minutes until pliable, then drain and set aside
I whisk together the sauce: fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice—adjusting proportions to taste
I heat 2 tbsp oil in a skillet over medium-high heat and add the ground beef, breaking it up while cooking for about 3 minutes until browned. Then I stir in the garlic and the white parts of the scallions and cook briefly
I push the mixture to one side, crack in the eggs, scramble them until just set, and stir them into the beef
I pour in the prepared sauce and bring to a gentle simmer. Then I stir in the bean sprouts and green scallion parts, cooking for a minute or two
I finally add the drained noodles and toss everything together until well coated. If needed, I add a splash of reserved noodle water to keep it saucy
I serve immediately, garnished with chopped peanuts and chili flakes for heat or extra crunch

Servings and timing

This recipe serves about 4 people. It takes roughly 5 minutes prep and 15 minutes cooking, for a total time of about 20 minutes

Variations

I swap oyster sauce with tamarind paste if I want a more authentic tang and have access to it
I add vegetables like carrot matchsticks, bell peppers, snap peas, or broccoli for extra nutrition and color
To spice it up, I sprinkle in Thai chili flakes or minced bird’s eye chilies during cooking
I’ll use ground chicken, pork, or turkey instead of beef or even tofu for a vegetarian option.

storage/reheating

I refrigerate leftovers in an airtight container and eat within 1 day, as rice noodles can become mushy if stored longer. To reheat, I warm the noodles in a skillet over medium heat, stirring often, and add a bit of water to loosen the sauce if needed. I don’t recommend freezing—the texture doesn’t hold up well.

FAQs

Do I need to pre-cook the noodles?

I don’t boil them. I soak the noodles in hot water until pliable, which keeps them from getting mushy during stir‑frying

Can I make this gluten-free?

Yes—just ensure your soy sauce and oyster sauce are gluten‑free, and the tamarind paste (if used) doesn’t contain wheat.

How can I add more vegetables?

I stir-fry quick-cooking veggies like snap peas, matchstick carrots, or bell peppers right after the beef—just before adding the sauce.

Can I make it spicer?

Absolutely. I add chili flakes during cooking or serve with extra on the side for each person to customize.

What’s an easy sauce substitute?

If I don’t have oyster sauce, I skip it and adjust flavors with fish sauce, lime, sugar, and soy. Tamarind paste also works with a lighter umami profile.

Conclusion

I find this Ground Beef Pad Thai recipe to be a fast and flavorful weeknight supper: hearty noodles, savory beef, crisp sprouts, and peanuts—all coated in a balanced sweet‑savory sauce. It’s flexible, approachable, and hits the spot with minimal fuss. Let me know if you’d like ideas for vegetarian versions, different sauces, or bulk-batch prepping!