Low Sodium Beef Pad Thai

Savor the bold flavors of your favorite takeout dish with a heart-healthy twist in this Low Sodium Beef Pad Thai recipe. This vibrant stir-fry combines tender slices of beef sirloin, chewy rice noodles, and a medley of fresh vegetables like bean sprouts, carrots, and green onions, all tossed in a tangy, homemade sauce made with low-sodium soy sauce and tamarind paste. With just 20 minutes of prep and 20 minutes of cooking, this quick and easy weeknight dinner is packed with savory, slightly sweet, and mildly spicy flavors that are sure to delight. Top it off with a sprinkle of crunchy unsalted peanuts, a burst of fresh cilantro, and a squeeze of lime for an authentic, restaurant-quality dish—perfect for low-sodium diets without sacrificing taste!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 250 grams Beef sirloin, thinly sliced
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 2 units Shallots, thinly sliced
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Tamarind paste
• 1 tablespoon Brown sugar
• 0.5 teaspoon Red chili flakes
• 2 units Eggs, beaten
• 100 grams Bean sprouts
• 1 medium Carrot, julienned
• 3 units Green onions, chopped
• 50 grams Unsalted peanuts, chopped
• 1 unit Lime, cut into wedges
• 0.5 cup Cilantro, for garnish

Directions

Step 1

Soak the rice noodles in warm water for about 10 minutes or until they are softened. Drain and set aside.

Step 2

In a small bowl, mix the low-sodium soy sauce, tamarind paste, brown sugar, and red chili flakes. Stir well to combine and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sliced shallots, sautéing for 1-2 minutes until fragrant.

Step 5

Push the garlic and shallots to one side of the skillet and pour the beaten eggs on the other side. Scramble the eggs until they are just cooked.

Step 6

Return the cooked beef to the skillet and add the drained noodles. Pour the sauce mixture over the noodles and beef.

Step 7

Toss everything together, ensuring the sauce coats the noodles and beef evenly. Add the bean sprouts, julienned carrot, and most of the chopped green onions, leaving some for garnish.

Step 8

Continue to stir-fry for an additional 2-3 minutes until the vegetables are slightly tender yet still crisp.

Step 9

Transfer the Pad Thai to a serving plate. Garnish with chopped unsalted peanuts, remaining green onions, cilantro, and lime wedges.

Step 10

Serve immediately, accompanied by lime wedges for additional acidity if desired.

Nutrition Facts

Serving size	(1132.7g)

Amount per serving	% Daily Value*
Calories	1688.5

Total Fat 94.8g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 16.9g
Cholesterol 360mg	0%
Sodium 2321.2mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 18.5g	0%
Total Sugars 33.0g
Protein 103.3g	0%

Vitamin D 40IU	0%
Calcium 331.6mg	0%
Iron 16.7mg	0%
Potassium 2669.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 24.0%

Carbs: 26.6%