Yellow Thai Style Peanut Beef Noodles

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.

Meanwhile, 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.