Ingredients
- 8 ounces somen or soba noodles or whole-wheat spaghetti
Thai Peanut Sauce:
- 3 cups reduced-sodium beef broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons creamy peanut butter
- 2 teaspoons toasted sesame oil
- 1 teaspoon hot sauce
Pad Thai:
- 1 tablespoon peanut oil
- 1 teaspoon peeled and minced fresh ginger
- 2 cloves garlic, minced
- 1 medium red bell pepper, seeded and diced
- 1 1⁄4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1⁄4-inch-thick strips
- 1⁄4 cup chopped dry-roasted peanuts
- 1⁄4 cup chopped scallions (white and green parts)
Directions
Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
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By cleo711
on January 31, 2012
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Good - although I read some other poster's reviews regarding the bland flavor and made some tweaks.
I used chicken, instead of beef. I added about 1 tbsp of red pepper flakes instead of hot sauce. The sauce I kept the same (except the addition of red pepper flakes and it was good!
At first, the sauce seemed thin, but when I put it on the chicken/veggie mixture and noodles, the whole thing came together! I used fresh, Chinese-style noodles - the sauce stuck to them perfectly.
By alpa_pathak_7514318
mundelein, IL
on September 04, 2009
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I am Vegeterian so i added lots of vegetables.The sauce was bit bland for me .I added some brown sugar and chilli powder, to give the kick , a little bit lemon after serving did a great job.I used Chunky Peanut butter , so omitted the roasted peanut butter.
By carol.russell_8...
Albany, GA
on June 20, 2009
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I thought this recipe was easy and delicious. I let the sauce reduce for about 1/2 hour to make it thicker. My son and I both enjoyed it. Thanks Robin.
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