High Protein Beef Pad Thai

Elevate your weeknight dinner routine with this High Protein Beef Pad Thai—a nutrient-packed twist on the classic Thai favorite! Featuring tender strips of beef sirloin, golden seared tofu, and scrambled eggs, this dish delivers a powerful protein punch, making it both satisfying and hearty. Vibrant red bell peppers, crunchy mung bean sprouts, and zesty lime juice add bursts of freshness, while a savory-sweet sauce with soy sauce, fish sauce, and a touch of brown sugar ties it all together. Topped with roasted peanuts and a sprinkle of chili flakes for extra crunch and heat, this 40-minute meal is as flavorful as it is balanced. Perfect for meal preps or dinner with friends, this High Protein Beef Pad Thai is an irresistible blend of bold flavors and nourishing ingredients you'll love.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound beef sirloin
• 8 ounces rice noodles
• 2 large eggs
• 8 ounces tofu
• 1 cup mung bean sprouts
• 4 stalks green onions
• 1 large red bell pepper
• 3 cloves garlic
• 1 medium lime
• 1 cup roasted peanuts
• 0.25 cup soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 3 tablespoons vegetable oil
• 1 teaspoon chili flakes

Directions

Step 1

Begin by soaking the rice noodles in warm water for about 10 minutes, or until they are soft. Drain and set aside.

Step 2

While the noodles are soaking, cut the beef sirloin into thin strips, dice the tofu into cubes, and slice the red bell pepper and green onions. Mince the garlic and set aside.

Step 3

In a small bowl, mix together the soy sauce, fish sauce, brown sugar, and juice of half a lime. Adjust to taste and set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and cook until browned, about 4-5 minutes. Remove from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of vegetable oil and reduce the heat to medium. Add the tofu cubes and cook until golden brown on all sides. Remove from skillet and set aside.

Step 6

Add the remaining tablespoon of oil to the skillet, then add the garlic and cook for 30 seconds until fragrant. Push the garlic to one side of the skillet and crack in the eggs, scrambling them until just set.

Step 7

Add the soaked rice noodles, prepared sauce, cooked beef, tofu, red bell pepper, and half of the green onions to the skillet. Toss everything together gently until well mixed and heated through.

Step 8

Finally, add the mung bean sprouts and remove from heat. Toss gently to combine.

Step 9

Serve the pad Thai garnished with the remaining green onions, chopped roasted peanuts, and lime wedges for squeezing over the top. Optionally, sprinkle with chili flakes for added heat.

Nutrition Facts

Serving size	1838 grams (1838.0g)

Amount per serving	% Daily Value*
Calories	3291

Total Fat 213.50g	274%
Saturated Fat 51.90g	260%
Polyunsaturated Fat 47.70g
Cholesterol 778mg	259%
Sodium 5886mg	256%
Total Carbohydrate 138.60g	50%
Dietary Fiber 33.50g	120%
Total Sugars 36.20g
Protein 233.10g	466%

Vitamin D 82IU	410%
Calcium 1223mg	94%
Iron 35mg	196%
Potassium 4592mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 27.4%

Carbs: 16.3%