Pad Kee Mao
with Steak Strips
The spicy Thai noodle classic! Sure to make your tastebuds tingle.
Cals 514 · Prot 51 · Carbs 57 · Fat 10
Calorie Smart
Global Eats
30 min
The spicy Thai noodle classic! Sure to make your tastebuds tingle.
Cals 514 · Prot 51 · Carbs 57 · Fat 10
Calorie Smart
Global Eats
Ingredients
Beef
Steak Strips
350 Grams
Soy sauce
9*10*11*
20 ML
Baking soda
5 Grams
Vegetable oil
1 Tbsp
Stir fry
Rice noodles
150 Grams
Broccoli
200 Grams
Red pepper
1 Piece
Lime
1 Piece
Oyster sauce
8*10*
40 Grams
Chilli garlic sauce
30 Grams
Sweet soy sauce
9*10*11*14*
20 ML
Tamari
9*
15 ML
White sugar
5 Grams
Fish sauce
6*10*
10 ML
Vegetable oil
1 Tbsp
Thai basil
15 Grams
Large red chilli
1 Piece
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *8 Molluscs, *14 Sulphur Dioxide, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2148 / 514 |
| Fats (g) | 9.9 |
| of which saturated (g) | 3.7 |
| Carbohydrates (g) | 57 |
| of which sugars (g) | 22.9 |
| Fibers (g) | 6.6 |
| Proteins (g) | 50.9 |
| Salt (g) | 7.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate beef
- Bring a kettle of water to the boil.
- In a large bowl, combine the soy sauce and baking soda.
- Add the steak strips and coat in the slurry.
- Leave to marinate for 10-15 min.
Tip! Baking soda acts to tenderize the meat.
2 Soak noodles
- Add the rice noodles to a large bowl and cover them with boiling water.
- Leave to soak for 7-9 min until tender.
- Drain and rinse with cold water.
Tip! Drizzle the cooked noodles with a small amount of oil, this will help prevent them sticking.
3 Prep
- Trim the broccoli florets, discarding the woody ends.
- Deseed and slice the red pepper into strips.
- Cut the lime into wedges.
- In a small bowl, combine the oyster sauce, chilli garlic sauce, sweet soy sauce, tamari, white sugar, fish sauce and 2 Tbsp of water.
4 Fry beef
- Heat a large frying pan over a high heat with a drizzle of oil.
- Fry the beef for 3-4 min until browned and cooked through.
- Remove from the pan and set aside.
- Reserve the pan.
5 Stir-fry
- Pick the Thai basil.
- Return the pan and lower the heat to medium-high with another drizzle of oil.
- Fry the broccoli and pepper for 3-4 min until slightly softened.
- Add the cooked noodles and stir-fry sauce.
- Fry for 1-2 min.
- Add back the cooked beef and Thai basil leaves.
- Fry for a further 1 min.
Tip! Add a splash of water to help the veggies cook faster.
6 Serve
- Meanwhile, deseed and finely slice the red chilli (spicy!).
- Serve the Pad Kee Mao with Steak Strips.
- Finish with a squeeze of lime juice and garnish with the sliced chilli.
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