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Beef Pad Thai

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Beef Pad Thai

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Course: Main Course
Cuisine: American
Keyword: Beef Pad Thai
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 432kcal


  • 1/4 cup vegetable broth
  • 1 1/2 tablespoon soy sauce, low sodium
  • 1 1/2 tablespoon fish sauce
  • 3 teaspoon sugar
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1 pound beef steak, any cut
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 1/2 tablespoon olive oil
  • 1 medium bell pepper, red
  • 2 clove garlic
  • 1 medium cabbage
  • 2 large egg
  • 1 cup snow peas
  • 1/8 cup peanuts
  • 1 medium lime

Serve With

  • 2 cup pineapple


  • Whisk together broth, soy sauce, fish sauce, sugar, and corn starch in a small bowl.
  • Heat sesame oil in a wok. While heating, cut steak into thin strips. Carefully add beef to wok and season with salt and pepper. Stir fry for 5 minutes or until no longer pink. Remove from wok and set aside.
  • Slice pepper; shred cabbage.
  • Heat 2 teaspoons olive oil in wok and then add pepper. Stir fry for 3 minutes, then add minced garlic and cook 1 minute more.  Remove from wok and set aside.
  • Heat remaining olive oil and add shredded cabbage. Stir fry for 3-4 minutes. Whisk eggs slightly, then add to wok; cook 1-2 minutes until eggs have set, stirring frequently to scramble.
  • Add the sauce and bring to a boil; allow to boil 1-2 minutes until thickened. Add back in the removed ingredients, along with the snow peas, and continue to cook 2-3 minutes until heated through.
  • Top with chopped peanuts and a spritz of lime juice. Serve with pineapple on the side.
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Calories: 432kcal | Carbohydrates: 36g | Protein: 34g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 1145mg | Fiber: 9g | Sugar: 22g

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