20-Min Beef Pad Thai with Peanuts
Tender beef, chewy rice noodles, and a tangy-sweet sauce all come together in one skillet in under 20 minutes. Topped with crushed peanuts, fresh sprouts, and a squeeze of lime—no wok required.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 35g
Ingredients
- ¾ lb beef sirloin or flank steak
- 8 oz rice noodles (8 oz, about 1/8 inch wide)
- 3 tbsp fish sauce
- 1 whole lime (juiced)
- 2 tbsp brown sugar
- 1.5 cups bean sprouts
- ½ cup crushed peanuts
Instructions
- 1
Boil rice noodles in salted water until tender, about 5 minutes. Drain and set aside.
- 2
Slice beef thinly against the grain. Heat oil in a large skillet over medium-high until shimmering.
- 3
Add beef in a single layer. Cook without stirring for 90 seconds, then toss and cook 1 minute more until edges brown.
- 4
Stir in fish sauce, lime juice, and brown sugar. Add cooked noodles and toss until glossy and heated through, 2 minutes.
- 5
Divide between plates. Top with bean sprouts, crushed peanuts, and chili powder. Serve with a lime wedge.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling noodles
- tongs or spatula
- cutting board
- knife
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