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Beef Pad Thai

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Beef Pad Thai

with Bell Pepper, Carrot, Peanuts and Basil

Informations supplémentaires
30 min. | 773 kcal | easy | Family | Printable version
1. Prepare Ingredients Bring 1½ litres water to a boil in a large pot. Cut bell pepper in half and remove stem and seeds. Slice bell pepper into 1/4 pieces. Pick and chop basil leaves. Thinly slice green onion. To a small bowl, crack eggs and mix with a fork. Cut lime into wedges.
2. Cook Vegetable + Beef Heat 1 tbsp. oil in a large non-stick skillet over medium-high. Once hot, add pepper, carrot and half of the green onion and cook for 3–4 minutes, until softened. Add beef and cook for 3–4 minutes, using a wooden spoon to break apart, until beef has reached an internal temperature of 160°F.
3. Cook Noodles Once boiling, add noodles and cook for 1 minute until tender. Drain noodles in a sieve.
4. Finish Noodles To skillet with beef mixture, add eggs and cook for 1 minute. Add noodles and soy blend and cook for 1 minute, tossing until fragrant and warmed through.
5. Serve Divide noodles between serving plates and garnish with basil, peanuts and remaining green onion. Serve with lime wedges. Enjoy!
280gGround Beef
195gRamen Noodles
1unitBell Pepper
1unitLime
30gRoasted Diced Peanuts
60gCarrot
1unitThai Basil
2unitFresh egg
105mlSoy Blend
1unitGreen Onion(s)
What you need pan, pot, strainer, tongs, bowl, whisk
773 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 84g
28%
fat 30g
46%
cholesterol 169mg
56%
fiber 4g
16%
protein 42g
saturated 10g
50%
sodium 2024mg
84%
sugar 17g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg