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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.

Source: EatingWell.com, August 2018


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

1 3/4 cups
465 calories; protein 22.5g; carbohydrates 65.3g; dietary fiber 6.2g; sugars 14.3g; fat 13g; saturated fat 4.1g; cholesterol 55.3mg; vitamin a iu 6493.1IU; vitamin c 23.4mg; folate 33.2mcg; calcium 44.6mg; iron 3.6mg; magnesium 31.4mg; potassium 485.7mg; sodium 894.4mg; thiamin 0.1mg; added sugar 10g.

3 starch, 2 1/2 lean protein, 1 1/2 vegetable, 1 other carbohydrate, 1/2 fat