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+ servings

Leftover Steak Pad Thai

Semi-authentic, this leftover steak pad thai is quick and easy dinner that you can easily customize for your family with ingredients you have!


For stir-fry:

  • 4 oz dried flat rice noodles
  • 1 shallot
  • 1 large carrot
  • 6-7 sweet peppers
  • 2 garlic cloves, pressed
  • 6-8 oz leftover steak
  • 2 tablespoons vegetable oil, or canola oil

For sauce:

  • 3 tablespoons packed brown sugar
  • 3 tablespoons hot water
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tamarind concentrate

For garnish:

  • Lime wedges
  • Chives, or green onions
  • Chopped peanuts
  • Chopped cilantro


  • To prepare all the ingredients, in a large bowl, soak rice noodles in warm tap water until softened and opaque.
  • Meanwhile, cut shallots into thin slices.
  • Cut carrots into thin ribbons using a vegetable peeler. (It cooks the carrots much faster, but you can simply cut into long thin strips too.)
  • Chop sweet peppers into long thin strips.
  • Thinly slice leftover steaks.
  • To make the pad thai sauce, in a small bowl, mix sugar and hot water and stir until sugar is mostly dissolved. Stir in the remaining sauce ingredients.
  • Arrange everything by the stove before starting to cook.
  • To cook pad thai, heat a large skillet, or wok, over medium high heat. When skillet is hot, add oil.
  • When oil is shimmering, add shallots and cook for 1 minute, stirring frequently.
  • Add carrots, sweet peppers and garlic. Cook for about 2 minutes, or until carrots are softened.
  • Pour in pad thai sauce and cook for 1 minutes.
  • Add soaked rice noodles and steak slices and continue to cook until meat is heated through.
  • To serve, stir in chopped cilantro, chopped peanuts and green onions. Serve immediately with lime wedges on the side.
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