American Lamb Pad Thai
The Thai classic meets a new protein in this much asked for class! We’re answering questions like, “How do I keep my noodles from sticking together,” “How do I get the perfect combo of salty, sweet, tangy, and spicy?” and “What does 2-star spicy really mean?” Join us for another great class with our friends at the American Lamb Board.
American Lamb Pad Thai
Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: ~40 minutes
Ingredients:
- For the American Lamb Shoulder:
- 1 lb lamb shoulder, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- For the Pad Thai:
- 8 oz rice noodles
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- ½ cup shredded carrots
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- ¼ cup crushed peanuts
- 2 tbsp vegetable oil
- For the Pad Thai Sauce:
- 3 tbsp fish sauce
- 3 tbsp tamarind paste (not concentrate)
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1–2 tsp chili paste or sriracha (optional)
Instructions:
- Marinate the Lamb: In a bowl, mix garlic, soy sauce, fish sauce, brown sugar, lime juice, and oil. Add lamb slices and marinate for at least 30 minutes.
- Cook the Noodles: Cook rice noodles per package instructions. Drain and toss with a little oil to prevent sticking.
- Make the Sauce: In a small bowl, whisk together all Pad Thai sauce ingredients and set aside.
- Cook the Lamb: Heat 1 tbsp oil in a skillet or wok over medium-high heat. Cook the marinated lamb until browned and cooked through, about 5 minutes. Remove and set aside.
- Prepare the Pad Thai: In the same skillet, add remaining oil. Scramble the eggs. Push them to one side, add noodles, sauce, and cooked lamb. Toss to combine and heat through.
- Serve: Plate the Pad Thai and top with bean sprouts, carrots, green onions, cilantro, and peanuts. Serve with lime wedges. The USDA recommends a minimum internal temperature of 145ºF for lamb.
Watch the Class
Meet Your Chef
Our Kitchen Partner
Kitchen Partners
