Faux Inspired Beef Pad Thai. This new recipe is a spin on my Whole30 Shrimp Pad Thai from the cookbook. It starts with juicy skirt steak marinated in a bit of coconut oil and arrowroot powder. Now, when I say it’s Faux Inspired Pad Thai, keep in mind that this is a very Whole30 version but absolutely yummy, crunchy, and delicious. It would be spectacular as a leftover, but we never have any left.

single serving of beef pad thai in a bowl

Crunchy carrots, cabbage, onions, garlic, and green onion, sprinkled with roasted cashews and finished off with a dollop of my Spicy Almond Sauce Magic Elixir. I’m not going to kid you: it’s a bit of prep, but absolutely worth it for the finished product. It’s something you can do easily in large part a day ahead, then assemble and cook at dinner time. Change it up with shrimp, chicken. A great option is to take all this deliciousness and instead of cooking, make it into a salad. Tossing these ingredients as a salad with my new Creamy Almond Sesame Dressing Magic Elixir is yet another option. I love a dish that’s this versatile.

Bonus tip: Fernanda from the nocrumbsleft kitchen also says this dish is delicious when made into tacos!

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whole30 beef pad thai on a platter

Faux Inspired Beef Pad Thai (Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stove
  • Diet: Gluten Free


I am loving this Faux Inspired Beef Pad Thai that happens to be Whole30! It takes some prep, but it is beyond worth it. It’s perfect for a weeknight dinner and it makes great leftovers.


For the steak: 

1 pound skirt steak, thinly sliced across the grain into 3-inch pieces

2 tablespoons + 1 teaspoon liquid coconut oil 

2 teaspoons arrowroot powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper 


For the vegetables:

1 tablespoon liquid coconut oil

¾ cup chopped yellow onion

2 tablespoons chopped garlic

3 cups julienned carrots

2 teaspoons kosher salt 

¼ teaspoon freshly ground black pepper 

4 cups thinly sliced cabbage

¾ cup thinly sliced scallions 

¼ cup coconut aminos

1 teaspoon Whole30 compliant hot sauce

½ cup roasted cashews 

1 lime, cut into wedges (optional) 

Spicy Almond Sauce (recipe HERE)


Make the steak:

Place the steak in a large bowl and add 1 teaspoon coconut oil and the arrowroot powder. Add 1 teaspoon salt and the black pepper. Toss to coat thoroughly. Set aside for 5 minutes.


Heat a large sauté pan over high heat. When hot, reduce the heat to medium high and add 1 tablespoon liquid coconut oil. Place half the sliced steak in the pan and cook until seared, about 2 minutes. Flip and cook until browned, about 30 seconds. Transfer the steak to a large plate and set aside. Carefully wipe out the pan with a paper towel, then add the remaining 1 tablespoon coconut oil to the pan. Repeat cooking instructions with the remaining steak slices. When done, transfer to the bowl with the other cooked steak and set aside.


For the vegetables:

In the same pan that you cooked the steak in, add 1 tablespoon coconut oil. Add the onion and garlic and cook, stirring, until translucent, about 1 minute. Add the carrots, 1 teaspoon of the salt, and the black pepper and cook, stirring, until tender, about 1-½ minutes. Add the cabbage and the remaining teaspoon of salt and cook, stirring and rotating the ingredients from the bottom of the pan to the top, until the cabbage softens and melds with the carrots, about 2-2½ minutes. Add the scallions, coconut aminos, and hot sauce.  stirring to combine, cook for 30 seconds. Return the beef and any juices from the bowl to the pan and stir to combine. Continue to heat until warmed through.

Top with roasted cashews and serve with the Spicy Almond Sauce and lime wedges on the side.