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Beef Pad Thai

Serves: 4

  • Preparation time: 30 minutes
  • Cooking time: 10 minutes



500 g beef stir fry strips
180 g rice noodles
3 tbsp vegetable or sunflower oil
200 g small button mushrooms, quartered
230 g baby corn, sliced into 3-4 pieces
300 g snow peas, trimmed and sliced in half on the diagonal
1 clove garlic, crushed
3 eggs, beaten
2 tbsp fish sauce
1 lemon, 1/2 juiced remaining 1/2 cut into 4 wedges
80 g beansprouts, trimmed



1. Soak the rice noodles in boiling water for 5-6 minutes until softened.

2. Meanwhile, heat 1 tablespoon of the oil in a large wok or frying pan over high heat. Add the mushrooms and stir fry for about 3 minutes. Remove from the pan and set aside in a large bowl. Heat 1 tablespoon oil in the pan, add the corn and snow peas and 2 tablespoons water and stir fry for 3 minutes. Add to the mushrooms. Add the remaining tablespoon of oil to the pan and add the garlic and beef and stir fry for 2 minutes. Add to the vegetables.

3. Combine the eggs, fish sauce and lemon juice and add to the pan and cook briefly, stirring with a spatula until lightly scrambled. Add the noodles, beef and vegetables and beansprouts. Stir fry briefly to mix everything together then serve garnished with coriander and lemon wedges on the side.


Tip: Different vegetable combinations can be used. Small broccoli florets, thin slices of zucchini or asparagus pieces all work well in this dish.