Yellow Thai Style Peanut Beef Noodles
with Green Beans and Carrot Ribbons
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Here, our Yellow Thai Style Peanut Beef Noodles also take inspiration from peanut beef.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
240 grams
British Beef Mince
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
45 grams
Yellow Thai Style Paste
Not included in your delivery
100 milliliter(s)
Boiled Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles. Boil a half-full kettle for the sauce.
Trim and halve the green beans. Peel and grate the garlic (or use a garlic press).
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Once your pan of water is boiling, add the noodles and green beans to the water. Cook until tender, 4-5 mins.
Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins.
Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhille, pour the boiled water for the sauce (see pantry for amount) into a bowl or jug.
Add the ketjap manis, soy sauce and peanut butter. Stir until well combined and peanut butter has dissolved.
Once the mince is cooked, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the carrot ribbons to the mince and stir-fry until the carrot has softened, 2-3 mins.
Stir in the garlic and yellow Thai style paste. Cook until fragrant, 1 min.
Next, add the cooked noodles and peanut sauce mixture into the pan.
Toss until coated and cook until piping hot, 1-2 mins. Add a splash of water to loosen if needed.
Taste the noodles and season with salt and pepper if needed, then share between your serving bowls.
Enjoy!
