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

Katie Webster


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

465 calories; 13 g total fat; 4.1 g saturated fat; 55 mg cholesterol; 894 mg sodium. 486 mg potassium; 65.3 g carbohydrates; 6.2 g fiber; 14 g sugar; 22.5 g protein; 6493 IU vitamin a iu; 23 mg vitamin c; 33 mcg folate; 45 mg calcium; 4 mg iron; 31 mg magnesium; 10 g added sugar;

Reviews (1)

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3 Ratings
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Rating: 5 stars
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! Read More