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Beef

Brisket Pad Thai

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I originally created this recipe for The Nosher of My Jewish Learning and now I am sharing it here  for your viewing pleasure! This was one of the most fun recipes to create, mainly because I love any kind of Thai food since it hits all tastes: sweet, sour, salty and spicy (even umami)

You can add whatever vegetables you like – but this recipe is wonderful as it is. I do encourage you to add a scrambled egg (I just omitted it for my daughter, who has a mild allergy) It also looks like a lot of steps, but once you read it over, you will see, it’s not as complicated as it looks. I promise you will love this (if you like Pad Thai that is!  😉 )

Brisket Pad Thai

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Sandy Leibowitz
February 18, 2018
by Sandy Leibowitz
Category Beef
Persons
4

Ingredients

  • For the brisket:
  • 1 small second cut brisket (1-2 lbs)
  • ½ tsp red curry powder
  • 1 Tbsp minced ginger
  • 5 garlic cloves, smashed
  • 4 scallions (white parts only, reserve green parts) sliced lengthwise, and smashed
  • 1 Tbsp olive oil
  • 1 Tbsp low sodium soy sauce
  • ¼ cup cold water

For the pad thai:

  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp olive oil
  • 1 large carrot, peeled and julienned
  • 4 scallions (green parts) sliced on a bias
  • ¼ red pepper, 1-inch julienne
  • 1 cup green beans, sliced in thin rounds
  • 2 bundles (half a box) of brown rice noodles, cooked according to box directions
  • 1-2 eggs (optional)

For the sauce:

  • ⅓ cup brown sugar
  • ½ cup low sodium soy sauce
  • ⅛ cup rice vinegar
  • 2 Tbsp fish sauce ( or liquid aminos)
  • 2 Tbsp toasted sesame oil
  • juice of 1/2 lime

For serving:

  • 1 Tbsp chopped fresh cilantro
  • ¼ cup raw, unsalted peanuts, rough chopped
  • 1 Tbsp toasted sesame seeds

Instructions

  1. To make the brisket: Mix together red curry powder, ginger, scallions, soy sauce, olive oil and water and pour over brisket. Place garlic cloves inside slits of meat. Marinade overnight, or at least 2 hours.
  2. Place the fat facing down directly in a crockpot vessel if using. (I set my crockpot for 10 hours.) You can also wrap brisket and marinade tightly in foil and place on a sheet pan for about 3 hours in the oven at 350F, or until fork tender.
  3. Let cool and shred. Reserve for when assembling the Pad Thai.
  4. To make the pad thai, combine all sauce ingredients in a small bowl and set aside.
  5. In a large pan, ​over low heat, ​saute ginger and garlic in olive oil until soft and fragrant. If adding eggs, scrambl​e in a separate cup and ​​pour into the pan, stirring continuously until they start to come together, about 20 seconds (they will continue to cook). Add the scallions, carrot and red pepper on high heat and cook for 2 minutes.
  6. Add green beans​ and stir while cooking for approximately one minute​ and immediately add the reserved shredded brisket and combine well.
  7. Add the cooked noodles and the sauce ingredients and combine thoroughly.
  8. The sauce should slightly thicken, but keep in mind that the noodles will absorb more sauce as it sits, so a little looser is good for re-warming.
  9. Once everything is warmed through, it is ready to garnish​ and serve​ with cilantro, peanuts and sesame seeds. Serve immediately.
https://plantainsandchallah.com/brisket-pad-thai/


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Trackbacks

  1. Samosa Latkes with Mango Chutney | says:
    November 30, 2018 at 10:56 pm

    […] Indian food is so flavorful, interesting and different and I love to mix cuisines! for example, my Brisket Pad Thai was a big hit! or Plantain Latkes with Garlic Sauce from a few years ago. The mango chutney was […]

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Hey! I’m Sandy

I’ve cooked professionally over 12 years and now, my goal is to teach you the skills behind recipes to empower you in the kitchen.  Read more…

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