Health Advocate Blog

Recipe: Beef Pad Thai

From EatingWell

Each serving of this pad Thai is bulked-up with extra 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.


Makes 4 servings

  • 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
  • Chopped peanuts, for garnish
  • Lime wedges, for garnish


Active time 20 minutes

Total time 20 minutes

  1. Bring a pot of water to a boil over high heat. Add noodles and cook for 2 minutes less than package directions. Drain, reserving 1 cup cooking liquid.
  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 Thai sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low and simmer, adding more of the reserved cooking liquid to moisten if necessary. Cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot, sprinkle with chopped peanuts and lime wedges, if desired.

© Meredith Corporation. All rights reserved. Used with permission.