Beef Pad Thai

For those who love their spice, this Thai noodle dish has the perfect balance of chilli, garlic and coriander, with a dash of Thai fish sauce and dark soy for good measure. It’s ideal as a light lunch or main course for dinner, and you could always swap the steak for chicken or pork if you prefer.


200g fillet steak, cut into thin slices 

2 tbsp dark soy sauce 

100g medium rice noodles 

2 tbsp sesame oil 

2 cloves of garlic, crushed 

1 small red chilli, finely sliced 

1 small red onion, halved and sliced 

2 tbsp Thai fish sauce 

Juice of 1 large lime 

2 large eggs, beaten 

3 tbsp fresh coriander leaves 

50g roasted peanuts, roughly chopped 

2 spring onions, finely shredded

Serves 2


  1. Pour soy sauce over the steak and leave for a few minutes.
  2. Add the noodles to a pan and pour boiling water over them.
  3. Leave to soften for four minutes, then drain and rinse with cold water
  4. Heat the oil in a wok, then add the garlic, chilli and red onion, fry for a couple of minutes,Add the steak and stir fry for two minutes.
  5. Add the fish sauce and lime juice, stir in the noodles and cook for a couple of minutes to warm through.
  6. Slowly pour in the beaten eggs, leave to set for one minute, then stir to break up the egg.
  7. Stir in half the coriander, peanuts and spring onions, then put into bowls and sprinkle over the rest of the herbs, nuts and spring onions.
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