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Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set
Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set

Test Kitchen Approved

Red Pad Thai

Recipe By Janet Johnston, Savory Spice co-founder

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Janet Johnston, Savory Spice co-founder

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!

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.

Ingredients

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


0.5 cups sweet chili sauce

3 Tbsp. fish sauce

1.5 Tbsp. brown sugar, packed


1 (14 oz.) package dried stick rice noodles**

0.25 cups vegetable oil


2 eggs

2 cups fresh mung bean sprouts

1 cups shredded carrots

1 cups thinly sliced red cabbage

Kosher salt, to taste

1 cups chopped peanuts

0.25 cups chopped chives

4 Thai basil leaves, thinly sliced

1 lime, cut into wedges

Spicy chili sauce, such as sriracha or sambal oelek (optional)

Savory Spice ingredients in this recipe

  • Red Thai Curry

    Thai food is amazing and has become very popular, but learning to cook good Thai at home can be a challenge. With this Red Thai Curry blend, you ca...

    View full details
  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Liquid Tamarind Paste Concentrate

    Tamarind, also known as Kok mak Kham, sbar or tamarindo, is commonly used in a concentrated form in Indian, Thai, Mexican and Mediterranean cuisine...

    View full details

Directions

Combine sliced strip steak and Red Thai Curry in a zip-top bag and shake gently to coat. Refrigerate for 30 min. to marinate. While steak marinates, stir together sweet chili sauce, fish sauce, brown sugar, and Liquid Tamarind Paste Concentrate and set aside. 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.). 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. 

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