Authentic Steak Pad Thai

A homestyle take on the Thai classic, made with tender strips of our grass-fed flank steak. Tangy tamarind, savory fish sauce, and a little crunch from peanuts and bean sprouts bring big flavor, while cilantro and lime keep it fresh. Perfect for a weeknight family dinner. Most measurements included are simply for guidance - most ingredients like the garlic, eggs, green onions, bean sprouts, etc can be added to the desired amount!

Note: You can also use cuts like Skirt Steak or Top Sirloin!

Ingredients (Serves 5-7)

• 1 bag medium-width rice noodles (about 14 oz)
• 2 Tbsp neutral oil (peanut, avocado, or vegetable)
• 2-4 cloves garlic, minced
• 1 pack Elkins flank steak, thinly sliced across the grain
• 3-5 eggs, microwaved, chopped into smaller pieces
• 2 cups bean sprouts
• Pack of green onions, whites chopped for cooking, greens sliced for topping
• ½ cup roasted peanuts, chopped
• ½ cup fresh cilantro, roughly chopped
• 1-2 limes, cut into wedges for topping 

Pad Thai Sauce

• 9 Tbsp fish sauce (just over ½ cup)
• 4½ Tbsp tamarind paste
• 4½ Tbsp sugar (cane, palm or brown sugar work here)
• 3 tsp chili flakes (or to taste)

Instructions

1. Soak the noodles
   1. Place the bag of rice noodles in a large bowl. Cover with hot water and soak 20–30 minutes, until soft but still a little firm. Drain and set aside.
2. Mix the sauce
   1. While the noodles are soaking, in a small bowl, whisk together fish sauce, tamarind paste, sugar, and chili flakes. Taste and adjust balance of salty, sweet, and sour.
3. Cook steak + aromatics
   1. Heat oil in a large skillet or wok over medium-high. Add garlic and the white (firmer) ends of the green onion, stirring until fragrant. Add sliced flank steak and sear until partially cooked through.
4. Add noodles & sauce
   1. Toss drained rice noodles into the pan with steak. Pour sauce over top. Stir-fry 3–4 minutes until noodles are coated and tender.
5. Cook Eggs
   1. Crack the eggs into a microwave-safe bowl and microwave in 30 second intervals until the eggs are fully cooked and fluffy. Then run a fork or knife through them to cut into smaller, but-sized pieces. 
6. Fold in extras
   1. Add chopped eggs, bean sprouts, and cilantro. Stir gently just until warmed through.
7. Finish & serve
   1. Plate, sprinkle with roasted peanuts, and top with green onion greens. Serve with lime wedges on the side for squeezing.