Description
A speedy, weeknight-friendly twist on classic Pad Thai featuring sautéed ground beef tossed with rice noodles in a sweet-savory sauce and finished with crunchy bean sprouts, scallions, peanuts, and a kick of chili.
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 rice noodles in hot (not boiling) water for about 15 minutes until pliable but not mushy. Drain and set aside.
In a small bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, and oyster or tamarind sauce. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add ground beef and break it into small pieces. Cook until browned. Stir in garlic and the white parts of the scallions; cook about 3 minutes.
Push beef mixture to one side and crack in eggs. Quickly scramble and combine with beef.
Pour in sauce, bring to a simmer, then stir in bean sprouts and the green parts of the scallions. Reduce heat slightly.
Add the drained noodles and toss thoroughly so they soak up the sauce and beef evenly.
Serve garnished with chopped peanuts and chili flakes to taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main course
