The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
-
200g wide brown rice noodles(brown rice flour (84%), water)
- 600g beef strips
- 25g honey
-
60g smooth peanut butter (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 spring onion
- 160g baby corn
- 1 unwaxed lime
- 2 carrot
- 1 pepper
Allergens
Contains:
Soya, Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 168Kcal | 702Kcal |
| 704kJ | 2937kJ | |
| Fat | 8.1g | 34g |
| of which saturates | 2.5g | 10g |
| Carbohydrates | 14g | 56g |
| of which sugars | 4.0g | 17g |
| Protein | 10g | 43g |
| Salt | 0.58g | 2.4g |
| Fibre | 1.7g | 7.1g |
Ready in 20
High protein
6 plants
Beef Pad Thai with Wide Brown Rice Noodles, Stir-fried Veg & Peanuts
This is a cult classic Thai delight. A medley of vibrant veg, coated in a winning peanut, tamari, lime and honey sauce. Succulent British beef strips sizzled to perfection. Toss through brown rice noodles to soak up all the flavour. Lashings of lime for zing. Extra peanuts for sprinkling and crunch.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a measuring jug, a peeler & a sieve
Prep time
- Peel the carrots into ribbons. Thinly slice the pepper. Thinly slice the spring onions. Halve the baby corn. Halve the lime
- In the measuring jug, mix together the peanut butter with 50ml hot water to form a smooth paste. Top up with another 50ml water, then add the tamari, honey and juice from half the lime
Get frying
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef and cook for 4 mins, until browned. Season with salt and pepper
- Add the carrot, pepper, baby corn and spring onion. Cook for another 4-5 mins, until the beef is cooked through and the veg softens
Time to noodle
- Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- Pour the sauce into the beef pan and bring to the boil. Simmer for 2-3 mins, until thickening
Last bits & plate up
- Roughly chop the coriander and peanuts
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Add the noodles to the beef pan and toss to coat in the sauce. Add a splash of water if it's a little thick
- Serve the beef pad Thai into bowls. Sprinkle over the peanuts and coriander. Garnish with the remaining lime, cut into wedges
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