Thai Style Beef Noodles
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Thai Style Beef Noodles

Thai Style Beef Noodles

with bell pepper and peas

Toss out the take away menu! These Thai Style noodles are lightning quick to prepare and exactly the kind of fresh, nutritious, homemade dish you really want this week. Your tastebuds will thank you.

Family Friendly
Total Time20 minutes
Cooking Time25 minutes


Serving amount

250 grams

Beef Mince

1 unit(s)

Bell Pepper

150 grams

Egg Noodles

(Contains Egg, Wheat)

2 sachet(s)

Thai Style Spice Mix

1 unit(s)


2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Beef Stock

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Dried Chilli Flakes

120 grams


1 sachet(s)

Garlic, Ginger & Lemongrass Paste

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3190 kJ
Energy (kcal)763 kcal
Fat24.6 g
of which saturates8.7 g
Carbohydrate94.3 g
of which sugars24.4 g
Dietary Fiber0.9 g
Protein42.6 g
Cholesterol0 mg
Salt6.63 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pot with Lid


Cook the Noodles
  • Boil a large pot of salted water for the egg noodles.
  • Add the noodles to the boiling water and cook until softened, 4-6 mins.
  • Once cooked, drain in a sieve then return to the pot, off the heat.
  • Drizzle with oil and toss to prevent sticking.
  • Cover to keep warm and set aside.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Zest and juice the lime.
Fry the Beef
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, fry the beef mince, bell pepper and lemongrass paste until the beef is browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Season with salt and pepper. Use a spoon to break the mince up as it cooks.
  • Add the Thai spice mix and cook until fragrant, 1 min.
Simmer the Sauce
  • Add the stock powder to the beef along with 50ml water (double for 4p) and the lime juice.
  • Stir in the peaschilli flakes (use less if you don't like spice), ketjap manis and sweet chilli sauce.
  • Simmer everything together for 1-2 mins.
  • Once cooked, remove the mince from the heat. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: You can leave out the chilli flakes if cooking for kids. It will still taste delicious without!

Finishing Touches
  • Add the drained noodles to the pot.
  • Mix well to coat in the sauce.
  • Season to taste with salt and pepper.
Garnish and Serve
  • Share the Thai style beef noodles between bowls.
  • Finish with a sprinkling of lime zest.
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