Name: Red Pad Thai
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients: 8 oz. strip steak, cut into 1/2-inch strips*; 1/2 cup sweet chili sauce; 3 Tbsp. fish sauce; 1 1/2 Tbsp. brown sugar, packed; 1 (14 oz.) package dried stick rice noodles**; 1/4 cup vegetable oil; 2 eggs; 2 cups fresh mung bean sprouts; 1 cup shredded carrots; 1 cup thinly sliced red cabbage; 1 cup chopped peanuts; 1/4 cup chopped chives; 4 Thai basil leaves, thinly sliced; 1 lime, cut into wedges; Spicy chili sauce, such as sriracha or sambal oelek (optional)

Home | Recipes | Red Pad Thai

Red Pad Thai

Recipe by Janet Johnston, Savory Spice co-founder

Global Cuisines

30-Minute Meals

DIY Takeout

A classic Thai favorite, this noodle dish hits all the right notes: sweet, spicy, umami, and a bit of tang from tamarind. Throw out the takeout menu, you're set!

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 15 minutes

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Ingredients

8 oz. strip steak, cut into 1/2-inch strips*

1 Tbsp. Red Thai Curry

1/2 cup sweet chili sauce 3 Tbsp. fish sauce 1 1/2 Tbsp. brown sugar, packed

1 Tbsp. Liquid Tamarind Paste Concentrate

1 (14 oz.) package dried stick rice noodles** 1/4 cup vegetable oil

1 tsp. Minced Garlic

2 eggs 2 cups fresh mung bean sprouts 1 cup shredded carrots 1 cup thinly sliced red cabbage

Mayan Sea Salt, to taste

1 cup chopped peanuts 1/4 cup chopped chives 4 Thai basil leaves, thinly sliced 1 lime, cut into wedges Spicy chili sauce, such as sriracha or sambal oelek (optional)

Directions

Step 1 Combine sliced strip steak and Red Thai Curry in a zip-top bag and shake gently to coat. Refrigerate for 30 min. to marinate.

Step 2 While steak marinates, stir together sweet chili sauce, fish sauce, brown sugar, and Liquid Tamarind Paste Concentrate and set aside.

Step 3 During the last 10 min. of marinating, bring a large pot of water to a boil. Once boiling, remove from heat and add rice noodles. Let sit, stirring often to prevent clumping, for about 8 min., or until noodles are softened but still al dente (Start tasting noodles after about 3 min. If they are too soft, they will break apart when added to the skillet.).

Step 4 When noodles are tender, drain thoroughly and rinse with cold water to halt cooking. Continue to toss occasionally to prevent clumping until ready to use.

Step 5 Heat vegetable oil in a large wok or skillet over medium-high heat. Add marinated steak and cook, stirring often, for about 3 to 4 min., or until browned. Remove steak from wok and set aside.

Step 6 Add garlic to wok and crack in eggs. Stir constantly until eggs are cooked, about 1 min. Add sweet chili sauce mixture into pan, along with noodles and steak. Stir for 1 to 2 min., or until well-combined and sauce has thickened slightly. Remove from heat and stir in bean sprouts, carrots, and cabbage. Season generously with salt to taste.

Step 7 Sprinkle peanuts, chives, and basil and serve with lime wedges and chili sauce as desired.

Recipe Notes

*Instead of beef, you can also use chicken, pork, shrimp, or cubed extra-firm or fried tofu.

**The rice noodles in this recipe should be thin and wide (like fettuccine). They can also be called stir-fry or straight cut noodles.

The cooking goes very quickly, so have all ingredients prepared and sitting next to the wok when you begin.