Beef Pad Thai

Beef Pad Thai

1 Review
From:, August 2018

We've bulked up the serving size of beef pad thai by adding in lots of healthy veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown-rice pad thai noodles to add an additional 3 grams fiber to each serving.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces pad thai rice noodles, preferably brown rice noodles
  • 2 teaspoons canola oil
  • ¾ pound lean ground beef
  • 2 cups stringless snap peas
  • 2 cups matchstick carrots
  • ½ cup chopped scallions
  • ½ cup pad thai sauce (see Tip)
  • Chopped peanuts and lime wedges for serving


  • Prep

  • Ready In

  1. Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
  3. Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.
  • Tip: Bottled pad thai sauce is high in both sodium and added sugar but try and find a brand with less than 560 mg of sodium per serving (like Thai Kitchen Pad Thai Sauce).

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 465 calories; 13 g fat(4 g sat); 6 g fiber; 65 g carbohydrates; 23 g protein; 33 mcg folate; 55 mg cholesterol; 14 g sugars; 10 g added sugars; 6,493 IU vitamin A; 23 mg vitamin C; 45 mg calcium; 4 mg iron; 894 mg sodium; 486 mg potassium
  • Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (38% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 2½ lean protein, 1½ vegetable, 1 other carbohydrate, ½ fat

Reviews 1

December 12, 2018
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By: Tom Stroh
This was really good. I added some scrambled egg for extra protein and next time I'll also add bean sprouts. I also used a pot instead of a frying pan because I increased a few of the ingredients. I will Definitely make this again. The fam loved it!
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