Family Meal Kit
One-Pan Teriyaki Steak Pad Thai
with peanuts and cilantro
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Wheat, Peanuts, Soy
- Protein-Packed
Chef
Jimmy Madla
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Steak Strips
- 20 oz. Cooked Spaghetti
- 6 oz. Matchstick Carrots
- 4 fl. oz. Teriyaki Glaze
- 1 Lime
- 2 oz. Roasted & Salted Peanuts
- 4 Green Onions
- 3 tsp. Sambal
- 2 tsp. Sugar
- ¼ oz. Cilantro
- 1 Tbsp. Cornstarch
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates67g
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Net Carbs61g
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Fat26g
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Protein41g
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Sodium920mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta and stir to combine.
Coarsely crush peanuts.Halve lime. Cut one half into wedges and juice the other half.Stem and tear cilantro.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of pepper. -
2 Start the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and a pinch of pepper to hot pan. Stir occasionally until steak starts to brown, 1-2 minutes.Add sugar and cornstarch and stir occasionally until no dry cornstarch remains, 1-2 minutes.Steak strips will finish cooking in a later step. -
3 Add the Vegetables
Add carrots and white portions of green onions to hot pan. Stir occasionally until carrots are slightly softened, 1-2 minutes.
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4 Add Noodles and Sauce and Finish Steak Strips
Add noodles (or pasta cooked in Step 1. if you received raw pasta), 1/2 cup water, teriyaki glaze, and 2 tsp. lime juice to hot pan. Stir occasionally until noodles are heated through and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.
Stir in sambal (to taste) until sauce is slightly thickened, 1-2 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the sambal. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Rest, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pad Thai with peanuts, cilantro, and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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