Beef Pad Thai

Beef Pad Thai


Serves: 4

Preparation time: 10 minutes
Cooking time: 8 minutes


Blue Triangle 500 g beef strips
Blue Triangle 3 cloves garlic, finely chopped
Blue Triangle 1 -2 small red chillies, seeded and chopped
Blue Triangle 250 g dried thick rice noodles
Blue Triangle 1 tbsp oil
Blue Triangle 2 eggs, lightly beaten
Blue Triangle ¼ cup fish sauce
Blue Triangle ⅓ cup fresh lime juice
Blue Triangle 2 tbsp brown sugar
Blue Triangle ¼ cup chopped roasted peanuts
Blue Triangle ½ cup fresh coriander leaves
Blue Triangle lime wedges to serve (optional)
Blue Triangle 1 cup bean sprouts, trimmed


  1. Add a little oil to the beef, the add garlic and chilli. Mix well and set aside. Soak the noodles in boiling water for 7 minutes or until just soft. Drain and set aside. (Or prepare according to packet instructions). In a separate bowl whisk the fish sauce, lime juice and brown sugar, whisk until the sugar is dissolved.
  2. Heat the wok, ensure it is hot. Heat the oil in the wok, add the egg and cook for 1-2 minutes or until set and cooked. Remove from the wok and shred. Set aside to add later.
  3. Reheat the wok, stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
  4. Return the beef to the wok, add the noodles, toss for 1 minute. Add the sauce mixture, along with the shredded egg and toss for a further minute. Sprinkle with bean sprouts, peanuts and coriander leaves to serve.

 Serving suggestion: Serve with lime wedges if desired.


Coat the meat in oil instead of adding oil to the wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.

Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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