Beef Pad Thai With Peanut Sauce & Asian Noodles

Total Time
25 mins
20 mins

I took two different recipes here & combined them. However - some of both of these recipes ingredients didn't quite give enough flavor to the dish. Thus, I have experimented with some flavors I believe work very nicely here and the result is quite good indeed. My husband, (who is a very picky eater by the way), couldn't get enough.

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  • 1 cup dry roasted peanuts
  • 13 cup water
  • 1 garlic clove, minced
  • 12 teaspoon dark soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 14 teaspoon red pepper flakes (more or less to taste)
  • 2 tablespoons asian fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
  • 12 teaspoon tahini paste
  • 1 teaspoon red chili sauce (more or less to taste)
  • 1 teaspoon lime juice
  • lime zest
  • 1 tablespoon peanut oil
  • 1 teaspoon peeled and minced fresh ginger (you can find this in the oriental section of your grocery store) or 1 teaspoon sliced ginger in a jar (you can find this in the oriental section of your grocery store)
  • 2 garlic cloves, minced
  • 3 -4 tablespoons teriyaki sauce
  • 1 cup cremini mushrooms, sliced or 1 cup shiitake mushroom
  • 1 onion, sliced small onion, into long thin slices work best
  • 1 lb lean beef steak, cut crosswise into 1/4 inch strips (such as sirloin tip or flank)
  • 14 cup chopped dry roasted peanuts
  • 14 cup chopped scallion (3-4 scallions, white & green parts)
  • 8 ounces somen noodles or 8 ounces soba noodles, noodes or 8 ounces whole-wheat spaghetti


  1. Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
  2. Beef Pad Thai Preparation: 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.
  3. Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
  4. Transfer the noodles to the beef mixture & toss to combine. 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.