Beef Pad Thai for Two
Do you ever find yourself craving that one dish from your favorite Thai restaurant… only to realize you moved halfway across the country and can no longer order it? I know we were sad too; until we learned how to make this. Creamy peanut butter and the perfect balance of spice bring Asian takeout straight to your kitchen.
I love this recipe because it’s made specifically for 2 people. It’s no fuss and there’s no mountain of leftovers that you’re stuck with for a week (although we can usually pull together a lunch or two for the next day.) If you are making this for a larger family or group of people, just multiply the recipe and it’ll turn out just as yummy and I guarantee it will be a crowd pleaser!
I never used to cook Asian dishes because they all required specialty spices and sauces and in my mind, I couldn’t justify the price with the number of meals I thought I would cook with them. But last year, I pushed myself to try more Asian-inspired dishes and just suck it up and stock up on the sauces and I’m really glad I did. Now, I’m no expert in Asian cuisine, but I find that once you buy a few basic items, you’re set for some staple dishes. Recently, I’ve made Fried Rice, Sesame Chicken, Korean Style Pork, and Chicken Lo Mein just to name a few.
We like the taste and texture the peanut butter gives, but if you’re not huge into the peanut sauce version, you can definitely leave it out and the sauce will still be delicious. We also prefer thinly sliced beef, but you can substitute chicken, shrimp, or tofu if you’d like as well. As for veggies and other extras, we usually throw in whatever we have in the fridge that day. For this particular night, we had frozen peas, but you could throw in sprouts, carrots, peppers, or baby corn.
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* prep time: 30 minutes
* cook time: 15 minutes
* total time: 45 minutes
* servings: 2
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Ingredients:
For the Beef
– 1 flank steak
– 4 tsp brown sugar
– 1 tsp fish sauce
– 1 tsp siracha
For the Sauce
– 3 tbsp lime juice
– 3 tbsp water
– 3 tbsp peanut butter
– 2 1/2 tbsp brown sugar
– 2 tbsp fish sauce
– 1 1/2 tbsp vegetable oil
– 2 tsp rice vinegar
– 1/8 tsp cayenne pepper
– 1 1/2 tsp siracha (or to taste)
– 1 garlic clove minced
For the Rest
– 8 oz linguini-style rice noodles
– 2 tbsp vegetable oil
– 1 shallot minced
– 1 garlic clove minced
– 1 large egg
– 2 tbsp chopped peanuts or cashews
– 2 scallion greens sliced thin
– Garnishes: bean sprouts, chopped peanuts or cashews, cilantro, lime slices
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Instructions:
- Slice beef into thin strips. Combine the rest of the ingredients and let marinate for 30 minutes to 1 hour.
- Cover noodles with very hot water and let soak till softened, about 25-30 minutes.
- For the sauce, whisk all ingredients together and set aside.
- Heat a large skillet to medium-high heat and add 1 tablespoon oil. Add beef in a single layer and let cook undisturbed for 2-3 minutes. Flip and sear the other side for another 3-4 minutes until cooked through. Transfer to a bowl.
- Add remaining tablespoon of oil, shallot, garlic, and a pinch of salt to the skillet. Cook over medium until shallot is soft and browned. Add in the egg and cook till scrambled. (If adding frozen or raw veggies, do so now.)
- Drain the rice noodles and add them to the skillet. Turn heat to medium high and add the sauce, tossing to combine till noodles are well coated.
- Add in beef and any accumulated juices, bean sprouts, peanuts, and half the scallions. Continue to toss and cook till noodles are tender.
- Plate up and top with remaining scallions, peanuts, cilantro, and a squeeze of lime.
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Notes:
– Make sure your noodles are tender before adding them to your skillet, but if you find they still need some more cooking time, add 2 tablespoons of water to the skillet and cook till they're tender.
– Heat level can be adjusted per preference. I find that these measurements add just the right balance of spice.