Red Pad Thai
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Test Kitchen Approved Recipe

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!


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 15 min

INGREDIENTS
  • 8 oz. strip steak, cut into 1/2-inch strips*
  • 1 Tbsp. Red Thai Curry
  • 1/2 cup Asian 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
  • Kosher 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)

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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.



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.



THANKS TO
Janet Johnston, Savory Spice co-founder

NUTRITION
Dairy-Free
Gluten-Free



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

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