Steak and Pad Thai: What a hearty and delicious combination. With the right sauce, these two ingredients paired together make the ultimate comfort food. Today I am going to show you how to pull together a satisfying Steak and Pad Thai Stir Fry dinner in under 20 minutes and for just 6 WW SP per serving!

About Pad Thai Noodles.

If you are not familiar with Pad Thai Rice Noodles, you can usually find them in the grocery aisle with the international foods. Pad Thai noodles have a translucent pale white color before they are cooked, and once they are cooked, they are a bold bright white color.

(The Pad Thai I used was Annie Chun’s Pad Thai Rice Noodles, pictured above.)

If not mixed with other ingredients, cooked Pad Thai noodles don’t have much flavor, and they can be sticky. For this reason, I chose to combine the noodles with the steak and sauce then measure out a serving that way, rather than measure out the Pad Thai and the steak separately.

Speaking of servings, one serving of this stir fry is 3/4 cup. I think you will find that this will be enough because of the kinds of foods used. But if you would prefer, you could also serve corn on the side to bulk up this meal.

Here is what you need:

4 ounces uncooked Pad Thai rice noodles (I used Annie Chun’s)
1 tablespoon sesame oil
1 garlic clove, minced
1/2 teaspoon fresh chopped ginger
3/4 pound lean, trimmed sirloin beef, cubed
1/2 teaspoon smoked paprika
1 cup shredded carrots
2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 teaspoon salt
1-2 green onions, sliced (optional)

Here is what you do:

Cook Pad Thai noodles, according to the directions on the package.

Meanwhile, heat oil in a large stir fry pan set to medium heat. Add garlic and ginger, and cook 30 seconds.

Add steak to the pan and sprinkle with the smoked paprika. Mix beef pieces around in the pan, allowing the paprika to distribute over all of the pieces of beef.

Toss in carrots, lemon juice, and soy sauce with the steak. Cook all of the ingredients together, stirring occasionally, over medium heat for 8-10 minutes, or until the steak is fully cooked.

Drain cooked Pad Thai noodles and add to the stir fry skillet. Mix all of the ingredients together and stir fry 1-2 minutes longer, allowing the noodles to pick up the flavors from the other ingredients.

Add salt and mix well one last time. Garnish with green onion, if desired.

Makes 4 servings.
One serving is 3/4 cup.
One serving is 6 Green, 6 Blue, and 6 Purple points.

Print Recipe

5 from 1 vote

Steak & Pad Thai Stir Fry

6 Green, 6 Blue, and 6 Purple points per serving.

Makes: 4 servings

Calories: 245

Author: Alisha Hughes

Ingredients

• 4 ounces uncooked Pad Thai Rice Noodles (I used Annie Chun's)
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1/2 teaspoon fresh chopped ginger
• 3/4 pound lean, trimmed sirloin beef, cubed
• 1/2 teaspoon smoked paprika
• 1 cup shredded carrots
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1-2 green onions, sliced (optional)

Instructions

• Cook Pad Thai noodles, according to the directions on the package.
• Meanwhile, heat oil in a large stir fry pan set to medium heat. Add garlic and ginger, and cook 30 seconds.
• Add steak to the pan and sprinkle with the smoked paprika. Mix beef pieces around in the pan, allowing the paprika to distribute over all of the pieces of beef.
• Toss in carrots, lemon juice, and soy sauce with the steak. Cook all of the ingredients together, stirring occasionally, over medium heat for 8-10 minutes, or until the steak is fully cooked.
• Drain cooked Pad Thai noodles and add to the stir fry skillet. Mix all of the ingredients together and stir fry 1-2 minutes longer, allowing the noodles to pick up the flavors from the other ingredients.
• Add salt and mix well one last time.
• Garnish with green onion, if desired.