Step 1: Marinate the Beef

Place the thinly sliced beef in a bowl and toss with 2-3 tablespoons oyster sauce or soy sauce. Let it marinate for at least 10–15 minutes, while you prep the rest of the ingredients. Or if you have time, let it marinate overnight.

Step 2: Prep the Noodles

If you’re using fresh rice noodles, soak them in room-temperature water for about 30 minutes.

If you’re using dry rice noodles, don’t boil them or they will become gummy! Soak them for at least 1 hour until they’re pliable and can wrap easily around your finger.

Drain the noodles and set them aside.

Step 3: Make the Pad Thai Sauce

If using ½ of a tamarind block, cover it in about 1 cup of warm water for 10 minutes to soften. Then press the pulp through a fine-mesh colander using a spatula or spoon, scraping the paste from the underside of the colander. Discard the seeds and fibers.

For the traditional Thai method, which is what I do, you can simply use your hands to squeeze out the pulp, make a paste, and throw away the seeds and fibers.

Measure out ¾ cup of the paste. Or, if you prefer the easiest route, use ¾ cup jarred tamarind concentrate.

In a small pot, combine the tamarind with ¾ cup palm sugar, ¾ cup brown sugar, ⅓–½ cup fish sauce, and ½ cup water. If you prefer a less sweet Pad Thai, start with ½ cup palm sugar and ½ cup brown sugar and adjust to taste.

Heat gently, stirring until the sugars dissolve. Taste and adjust. Add more tamarind for sourness, more sugar for sweetness, or more fish sauce for savory depth.

Step 4: Cook the Aromatics and Beef
Important note: Only cook two servings of noodles at a time, so they do not get gummy from too much moisture. You will do this recipe in two batches.

To help keep the noodles from clumping, cook the protein separately and set it aside. Heat 2 to 3 tablespoons coconut oil over medium high heat in a large cast iron skillet or wok. Add 3 garlic cloves, minced and 1 shallot, minced (optional), stirring until fragrant. Add all the 1.5 lbs beef and cook just until cooked through. Remove immediately to keep it tender, then set aside.

Step 5: Scramble the Eggs
Turn the heat to high, add 2 tablespoons oil if needed, and toss in half of the garlic and shallots. Add 2 beaten eggs and scramble until set.

Step 6: Cook the Noodles
Add half the drained noodles (8 oz.) to the wok with a ladleful of Pad Thai sauce. Keep the noodles spread out as much as possible, and stir gently so they don’t clump. Add sauce slowly as the noodles soften—too much at once can make them soggy. If noodles still feel firm, splash in a little water to finish cooking.

Step 7: Bring It All Together
Add back half the beef, 1 cup fried tofu, 1 tablespoon preserved radish (if using), ¾ cup green onions or garlic chives, and 1 cup fresh bean sprouts. Toss gently to combine, letting everything mingle for about 30 seconds. Repeat with the second batch. Turn off the heat.

Step 8: Serve & Top It Off
Plate the noodles and serve with bowls of sugar, chili flakes, peanuts, lime wedges, bean sprouts, and extra chives at the table. Let everyone season their own plate just the way they like—just like in Thailand!