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40 minutes
Servings: 4
Prep: 25 minutes
Cook: 15 minutes


Pad Thai Sauce:

  • 1 Tbsp (15 mL) Sesame Oil
  • ¼ Cup (60mL) Tamarind Paste
  • ½ Cup (125 mL) Peanut Butter, smooth
  • 1 Tbsp (15 mL) Fish Sauce
  • 2 Tbsp (30 mL) Soy Sauce
  • 1 Tbsp (15 mL) Brown Sugar
  • 1 ½ Cups (375 mL) Hot Water
  • 2 Thai Chili Peppers, thinly sliced (as desired)

Remaining Ingredients:

  • 250 g Pad Thai (wide) Rice Noodles, prepared as per package directions
  • 1 Tbsp (15 mL) Canola Oil
  • 1lb (454 g) Ground Beef, lean
  • 1 Tbsp (15 mL) Garlic, minced
  • 1 Tbsp (15 mL) Ginger, minced
  • 1 Medium Carrot, matchsticks
  • ½ Medium Red Bell Pepper, julienne
  • 1 Cup Bean Sprouts
  • ½ Cup (125 mL) Green onion, chopped


  • Cilantro, finely chopped
  • Roasted Peanuts, chopped
  • Bean Sprouts
  • Green Onion, chopped


  1. Place all ingredients for Pad Thai Sauce in a small pot and bring to a simmer, whisking periodically. Adjust seasoning as required.
  2. In a large non-stick skillet over medium high heat add oil and beef. Once the beef is about 75% cooked, drain excess fat then add garlic, ginger, carrots, peppers, bean sprouts and green onion.
  3. When vegetables are cooked, but retain a slight crunch add Pad Thai Sauce and noodles. Toss to combine and coat evenly with sauce. Adjust seasoning and add additional water as required. (Noodles should be well sauced)
  4. Plate Pad Thai and garnish with desired toppings such as fresh bean sprouts, slivered green onion, crushed peanuts, chopped cilantro and lime wedges.

Notes: may also use striploin sliced thinly instead of ground beef and can also substitute low sodium beef stock for water for added flavour.

Curated by Chef Anna Borys for Season 34 of Great Tastes of Manitoba.

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