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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.
Speedy British Beef Pad Thai
This is a real cult classic Thai delight. Sizzle peppers and pak choi with a winning peanut sauce of tamari, lime and maple syrup. Toss through brown rice noodles to up the fibre. Juicy British steak strips for protein. Lashings of lime for zing. Extra peanuts for sprinkling and crunch.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 pak choi (use half)
- 1 pepper (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 spring onion
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 150g beef strips
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 707
Protein: 47g
Carbs: 49g
Fat: 36g
Ingredients
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 pepper
- 1 pak choi
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 handful of fresh coriander
- 2 tsp maple syrup (maple syrup(100%))
- 2 spring onion
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 300g beef strips
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 679
Protein: 44g
Carbs: 49g
Fat: 34g
Speedy British Beef Pad Thai
This is a real cult classic Thai delight. Sizzle peppers and pak choi with a winning peanut sauce of tamari, lime and maple syrup. Toss through brown rice noodles to up the fibre. Juicy British steak strips for protein. Lashings of lime for zing. Extra peanuts for sprinkling and crunch.
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Cooking Instructions
Before you start
- Pull out a medium saucepan, large frying pan, a measuring jug & a sieve
Prep time
- Thinly slice the pepper and spring onions. Trim and roughly chop the pak choi into bite-sized pieces. Finely chop the coriander. Roughly chop the peanuts
- Add the peanut butter to the measuring jug, then mix with 100ml hot water (50ml for 1 person) to make a smooth paste. Add the maple syrup, tamari and juice from half the lime, and stir to combine
Sizzle & boil
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef strips and cook for 5 mins, until golden. Season with salt and pepper
- Meanwhile, bring the medium saucepan filled with salted water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Finish the stir fry
- Add the pepper to the beef pan and cook for another 3-4 mins, until softening
- Add the sauce and pak choi and cook for a further 1-2 mins, until the veg is soft and the beef is cooked through
- Stir the cooked noodles into the pan and toss to coat until piping hot
Plate up
- 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
- Share the beef pad thai between bowls. Sprinkle over the spring onion, peanuts and coriander
- Serve with the remaining lime, cut into wedges
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