Beef Pad Thai

January 2, 2013

Pad Thai is one of Australia’s favourite takeaway dishes but it’s often high in fat and calories. Here’s how to give pad Thai a healthy makeover without losing any of the taste.

Ingredients – serves 4

500g beef stir fry strips

180g rice noodles

3 tbsp vegetable or sunflower oil

200g small button mushrooms, quartered

230g baby corn, sliced into 3-4 pieces

300g snow peas, trimmed and sliced in half on the diagonal

1 garlic clove, crushed

3 eggs, beaten

2 tbsp fish sauce

1 lemon, 1 half juiced, remainder cut into 4 wedges

80g beansprouts, trimmed

Coriander leaves, to serve


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

2. Meanwhile, heat 1 tablespoon of 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 of oil in the pan, add the corn and snow peas and 2 tablespoons of water and stir-fry for 3 minutes. Remove from pan and set aside in a bowl. Add 1 tablespoon of oil, garlic, beef and the cooked mushrooms and stir- fry for 2 minutes. Add the corn and snow peas.

3. Combine the eggs, fish sauce and lemon juice in a bowl. Add mixture to the pan and stir 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.

Which recipe do you want to see get a healthy makeover?

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