Nut-Free Beef Pad Thai

Satisfy your craving for a delicious noodle dish with this Nut-Free Beef Pad Thai, a flavorful twist on the classic Thai favorite that's perfect for anyone with nut allergies. Thinly sliced beef sirloin is stir-fried to perfection and combined with tender rice noodles, vibrant red bell peppers, and crunchy bean sprouts. The dish is finished with a tangy, savory sauce made from soy sauce (or tamari for a gluten-free option), fish sauce, and a touch of brown sugar for balance. A dash of chili flakes adds subtle heat, while scrambled eggs and fresh green onions provide texture and vibrancy. Ready in just 40 minutes, this nut-free Pad Thai is a quick and satisfying option for weeknight dinners, complete with zesty lime wedges for a refreshing final touch.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams beef sirloin, thinly sliced
• 225 grams rice noodles
• 3 tablespoons vegetable oil
• 2 units large eggs
• 3 units garlic cloves, minced
• 1 medium red bell pepper, thinly sliced
• 150 grams bean sprouts
• 4 units green onions, chopped
• 1 unit lime, cut into wedges
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes

Directions

Step 1

Soak the rice noodles in warm water for about 10 minutes or until softened, then drain and set aside.

Step 2

In a small bowl, mix together the soy sauce, fish sauce, brown sugar, rice vinegar, and chili flakes. Set the sauce aside for later.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the beef slices and stir-fry until just cooked through, about 3-4 minutes. Remove the beef from the pan and set it aside.

Step 4

In the same pan, add another tablespoon of vegetable oil and heat over medium-high. Crack the eggs into the pan and scramble them until fully cooked. Remove the eggs from the pan and set aside.

Step 5

Add the remaining tablespoon of oil to the pan, then add the minced garlic and sliced red bell pepper. Stir-fry for about 1-2 minutes until the garlic is fragrant and the pepper starts to soften.

Step 6

Add the soaked noodles to the pan, followed by the sauce mixture. Toss everything together until the noodles are evenly coated with the sauce and heated through, about 2-3 minutes.

Step 7

Return the cooked beef and scrambled eggs to the pan, along with the bean sprouts and most of the chopped green onions. Stir-fry everything together for another 2 minutes.

Step 8

Remove the pan from the heat and serve the Pad Thai hot, garnished with lime wedges and the remaining green onions for added freshness.

Nutrition Facts

Serving size	1362.7 grams (1362.7g)

Amount per serving	% Daily Value*
Calories	1989

Total Fat 111.10g	142%
Saturated Fat 32.90g	165%
Polyunsaturated Fat 25.30g
Cholesterol 652mg	217%
Sodium 6493mg	282%
Total Carbohydrate 113.90g	41%
Dietary Fiber 13.40g	48%
Total Sugars 34.80g
Protein 136.90g	274%

Vitamin D 80IU	400%
Calcium 278mg	21%
Iron 18mg	101%
Potassium 2839mg	60%

*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: 49.9%

Protein: 27.3%

Carbs: 22.7%