Rotation - Yellow Thai Style Peanut Beef Noodles
with Green Beans, Carrot Ribbons and Lime
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Peanut
- Cashew nuts
- Nuts
- May contain traces of allergens
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.
Ingredients
80 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
1 unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
20 grams
Ketjap Manis
(Contains: Soya)
30 grams
Peanut Butter
(Contains: Peanut, Cashew nuts, Nuts, May contain traces of allergens)
45 grams
Yellow Thai Style Paste
(Contains: Soya)
240 grams
British Beef Mince
Not included in your delivery
½ tsp
Sugar
200 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with 0.5 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). Halve the lime.
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 the beans are tender and the noodles are cooked, 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.
Once the mince is cooked, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the carrot and fry until softened slightly, 2 mins more.
Add the garlic, peanut butter and yellow Thai style paste to the mince and fry for 1-2 mins more.
Stir through the ketjap, water and sugar for the sauce (see pantry for both amounts), bring up to a boil and lower to a simmer and cook until thickened slightly, 2-3 mins.
Next, add the cooked noodles and a squeeze of half of the lime juice to the pan and toss everything together until well coated.
Taste and season with salt, pepper and more lime juice if needed. Add a splash of water to loosen if needed.
Share your noodles between your bowls.
Serve with any remaining lime wedges.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peanut and yellow Thai paste combination wins fans for its bold, takeaway-style taste; some find the dish a little bland or overly sweet and suggest adjusting seasoning to taste.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for a weeknight meal.
- Suggestions: Add sriracha for extra heat, or stir in more peanut butter and a little honey to deepen the sauce flavour. Topping with crushed or chopped peanuts and crispy onions adds a satisfying crunch.
- Next-day meals: Leftovers keep well and are said to taste even better the following day, making this a great option for lunch the next day.
- Portions: Opinions on portion size vary; consider serving alongside rice or extra noodles if cooking for larger appetites.
