Beef Pad Thai

with Tamarind Sauce & Toasted Peanuts

Moderate | 30 min

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Contains: Egg, Fish, Peanuts, Soy

May Contain: Gluten, Milk, Mustard, Sesame, Shellfish, Sulphites, Tree Nuts

What We'll Send

Rice Noodles
Roasted Halved Peanuts
Brown Sugar
Garlic
Bird's Eye Chili
Carrot Julienne
Green Onion
Tamarind Concentrate
Fish Sauce
GF Soy Sauce
Free Range Brown Egg (2)
Lime
Orange Bell Pepper
Sliced Beef
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1138
Fat 52g
Protein 44g
Carbohydrates 120g

Cooking Directions

0

Tip: Rinsing the rice noodles under cold water will wash off the excess starches and prevent the noodles from sticking together.

1

Cook Rice Noodles
- Bring 2-1/2 litres water to a boil.
- Once boiling, add rice noodles and remove pot from heat.
- Let noodles cook for 3–4 minutes, until tender.
- Drain noodles and rinse thoroughly under cold water.

2

Prepare Ingredients
- Meanwhile, wash bell pepper, green onion, lime and bird’s eye chili.
- Cut bell pepper in half and remove stem and seeds. Slice into 1/4 inch strips.
- Thinly slice green onion.
- Zest lime and cut in half.
- Slice stem off of bird’s eye chili and discard. Finely mince chili.
- In a small bowl, beat eggs with a fork and season to taste with salt.

3

Toast Peanuts
- Add peanuts to a large skillet and place over medium heat.
- Toast peanuts for 3–5 minutes, tossing occasionally, until golden and fragrant.
- Remove toasted peanuts from skillet and roughly chop.

4

Cook Beef
- Heat 1 tbsp. oil in same skillet over medium.
- Drain sliced beef and pat dry with paper towel. Season well with salt and pepper.
- Add to skillet and cook for 4–5 minutes, until cooked to an internal temperature of 165°F.
- Remove from skillet and set aside on a plate.

5

Cook Vegetables + Prepare Sauce
- Add additional oil to skillet if needed to maintain about 1 tbsp. oil total.
- Add bell pepper and carrot and cook for 3–4 minutes, until vegetables are tender.
- Meanwhile, in a small bowl stir together brown sugar, fish sauce, tamarind concentrate, soy sauce and garlic.
- Stir in 2 tbsp. warm water and season to taste with each of the following: lime zest, bird’s eye chili and half of the lime juice.

6

Assemble Pad Thai
- When vegetables are tender, push to one side and pour egg into empty half of skillet.
- Stir egg until scrambled and then stir into vegetables.
- Add beef, rice noodles and prepared sauce to skillet and stir to combine all ingredients.

7

Serve
- Divide Pad Thai onto serving plates.
- Garnish with chopped peanuts and green onion.
- Serve with remaining lime sliced into wedges and squeezed over everything to taste.
- Enjoy!

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