Beef Pad Thai with Brown Rice Noodles, Tamarind & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp maple syrup (use half)

(maple syrup(100%))
1 carrot (use half)
3 garlic clove
150g beef strips
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
2 tsp tamarind paste (use half)

(tamarind paste, spirit vinegar, water, salt)
1 shallot (use half)
1 pak choi (use half)
10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
2 spring onion
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
1 unwaxed lime (use half)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	139Kcal	718Kcal
	580kJ	3005kJ
Fat	6.7g	35g
of which saturates	2.1g	11g
Carbohydrates	11g	58g
of which sugars	3.2g	17g
Protein	8.7g	45g
Salt	0.64g	3.3g
Fibre	1.4g	7.2g

Ingredients

1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tbsp maple syrup

(maple syrup(100%))
2 tsp tamarind paste

(tamarind paste, spirit vinegar, water, salt)
1 carrot
3 garlic clove
1 shallot
100g brown rice noodles

(Brown Rice Flour, Water)
300g beef strips
1 unwaxed lime
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 spring onion
1 pak choi
10g roasted peanuts (Peanuts, Nuts, Sesame)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	139Kcal	671Kcal
	583kJ	2807kJ
Fat	6.6g	32g
of which saturates	2.1g	10g
Carbohydrates	12g	56g
of which sugars	3.4g	16g
Protein	8.7g	42g
Salt	0.68g	3.3g
Fibre	1.5g	7.0g

Back

Ready in 20 High protein 7 plants

Beef Pad Thai with Brown Rice Noodles, Tamarind & Peanuts

Prep time: 10 mins

Total time: 20 mins

Cuisine: Thai

Food group: Beef

This is a real cult classic Thai delight. Sizzle carrots and pak choi with a winning peanut sauce of tamarind, tamari 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.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a small bowl, a peeler & a sieve

Prep time

Slice the spring onion whites into 3cm lengths, then finely slice the spring onion greens. Thinly slice the shallot. Trim and roughly chop the pak choi into bite-sized pieces. Peel the carrot into ribbons
Finely chop or crush the garlic. Roughly chop the peanuts. Halve the lime

Sizzle & boil

Heat the large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the beef strips, shallot, spring onion whites and one-third of the tamari. Cook for 5 mins, until golden
Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water and toss with 1/2 tsp olive oil
In the small bowl, combine the maple syrup, tamarind, remaining tamari and the juice from half the lime

Finish the stir fry

Add the pak choi and carrot to the beef pan and cook for another 3-4 mins, until the veg is tender and the beef is cooked through. Season with salt
Add the cooked noodles, half the tamarind sauce and 2 tbsp water. Bring to a boil and simmer for 30 secs, tossing to coat the noodles in the sauce
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
Remove the pan from the heat. Pour in the remaining tamarind sauce and toss to coat. Season to taste

Plate up

Share the beef pad thai between bowls. Sprinkle over the peanuts and spring onion greens. Drizzle with the chilli paste (for those who'd like the heat). Garnish with the remaining lime, cut into wedges