Ground Beef Pad Thai

If you love bold flavors and lightning-fast dinners, you are going to be obsessed with this Ground Beef Pad Thai! Imagine saucy rice noodles tangled with tender ground beef, all tossed in a perfectly balanced, sweet-savory-tangy sauce.

This is not your average takeout—it’s even better. The beef brings hearty, meaty richness, while crunchy peanuts and fresh lime add irresistible contrast.

Best of all? It’s easier and quicker than you’d ever guess. Weeknight cravings, solved. This recipe is inspired by my favorite Thai spot but made fuss-free and family-friendly at home.

Perfect for a busy weeknight, a casual dinner with friends, or when you just want a plate of pure comfort—all with that signature Thai flavor you crave!

Why You'll Love This Recipe

• Ready in under an hour and all in one pan—minimal cleanup!
• More budget-friendly and customizable than takeout
• Hearty, satisfying, and packed with protein-rich beef
• Big, bold Thai flavors with every bite
• Easily adaptable for picky eaters or dietary needs

Key Ingredients for Ground Beef Pad Thai

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef

Ground beef is the savory star of this dish, lending hearty, meaty flavor and satisfying texture to every forkful. Use 85 to 90 percent lean for the perfect balance of juiciness and richness. If you prefer, ground chicken or turkey can also work well, making it a lighter option.

Rice Noodles

Traditional Pad Thai uses flat rice noodles, which soak up the sauce beautifully while holding their springy texture. Look for medium-width rice noodles at most supermarkets or Asian groceries. If you can't find them, linguine-style rice noodles or even fettuccine make fine stand-ins.

Fish Sauce

Fish sauce is essential for infusing that unmistakable umami punch and depth. If you’ve never tried it, don’t worry—the flavor mellows out, leaving no fishiness behind. For a vegetarian version, substitute with a combination of soy sauce and a splash of lime juice.

Tamarind Paste

Tamarind paste brings the signature tangy note that makes Pad Thai so addictive. Look for it in the international aisle or Asian markets. If needed, a mix of lime juice and brown sugar can stand in, but the unique tang of tamarind is worth seeking out!

Peanuts

Crushed, roasted peanuts provide crunch and classic Pad Thai flavor. Unsalted is best, but lightly salted works in a pinch. If you’re nut-free, toasted sunflower seeds or sesame seeds add a similar crunch.

Instructions for Ground Beef Pad Thai

See recipe card below for full list of measurements, ingredients, and instructions.

Soak the Rice Noodles

Begin by soaking your rice noodles in a large bowl of warm water for about 15-20 minutes, or until just tender but not mushy. Drain and set aside. This step ensures your noodles will have the perfect texture—soft but still pleasantly chewy.

Make the Pad Thai Sauce

While the noodles are soaking, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, and chili garlic sauce in a small bowl. This sweet, tangy, and salty sauce is the soul of Pad Thai. Adjust the chili for more or less heat.

Cook the Ground Beef

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through—about 5-7 minutes. Drain excess fat if necessary.

Sauté Aromatics

Push the beef to one side of the pan. Add the garlic and onion, sautéing for 1-2 minutes until fragrant and softened. This builds a flavor base that makes the whole dish pop.

Scramble the Eggs

Pour the beaten eggs into the cleared side of the pan. Let them set briefly, then gently scramble until just cooked through. Mix everything together so the egg is well distributed.

Toss Noodles and Add Sauce

Add the drained noodles to the pan, followed by the Pad Thai sauce. Toss everything together so the noodles soak up the sauce and become glossy. If the noodles start sticking, add a splash of water.

Add Vegetables and Peanuts

Stir in the bean sprouts, green onions, and chopped peanuts. Cook for 2-3 minutes, just until the veggies are crisp-tender and everything is well combined.

Finish and Serve

Remove from heat. Top with fresh cilantro, extra peanuts, and a squeeze of lime juice. Serve hot, garnished with more bean sprouts and lime wedges as desired. Enjoy!

Recipe Variations

Spicy Beef Pad Thai

Love a fiery kick? Double the chili garlic sauce or add sliced fresh Thai chilies to the pan with the aromatics. A drizzle of sriracha or a sprinkle of red pepper flakes at the table also does the trick!

Veggie-Loaded Pad Thai

Bulk up the nutrition by tossing in thinly sliced bell peppers, carrots, or snap peas with the onions. Mushrooms or zucchini also work beautifully and add extra color and crunch.

Gluten-Free Option

Use gluten-free tamari instead of soy sauce, and double-check that your fish sauce is certified gluten-free. Most rice noodles are naturally gluten-free, but always read your labels.

Vegetarian/Vegan Twist

Swap the ground beef for crumbled firm tofu or textured vegetable protein. Replace fish sauce with a vegan fish sauce or a mix of additional soy sauce and lime juice for that signature salty tang.

Nut-Free Pad Thai

Simply leave out the peanuts or swap for toasted pumpkin or sunflower seeds to keep the crunch without any allergens.

Serving Suggestions

Ground Beef Pad Thai is delicious all on its own, but for a feast, pair it with a simple cucumber salad or Thai-style pickled vegetables for a cool, crisp contrast. Serve with extra lime wedges, fresh cilantro, and a sprinkle of chili flakes or sriracha for those who like more heat. Steamed edamame or Thai iced tea make fun accompaniments as well!

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and warm in a skillet over medium heat, stirring until hot and the noodles are loosened. You can also microwave individual portions, covered, for 1-2 minutes. Freezing is not recommended as rice noodles may become mushy after thawing.

Frequently Asked Questions About Ground Beef Pad Thai (FAQ)

Q: Can I make Ground Beef Pad Thai ahead of time?
A: Yes! You can prep the sauce and chop the veggies in advance. For best texture, cook the noodles right before serving. Leftovers reheat well for lunch the next day.

Q: What can I use instead of tamarind paste?
A: If tamarind paste isn’t available, you can mix equal parts lime juice and brown sugar as a substitute. The result will be slightly less tangy but still delicious.

Q: Is this recipe spicy?
A: As written, it has mild heat. You can easily adjust the spice level by adding more or less chili garlic sauce, or letting everyone add spice at the table.

Thank you for joining me in making this bold and flavorful Ground Beef Pad Thai! It's a true weeknight hero: easy, crowd-pleasing, and bursting with those classic Thai flavors. I hope it becomes a staple at your table—don't forget to leave a comment or star rating below and let me know how it turned out!