All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Your local Thai delivery person will wonder if you've moved... he or she won't hear from you once you learn how to make our version of pad thai. Rice noodles and sirloin steak are swirled in a sauce of spicy sambal and earthy oyster sauce, giving just the right amount of heat. Peanuts, cilantro, and green onions top the pad thai, bringing some traditional flavor to this dish. Your delivery person will just have to make new friends.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime. Cut one half into wedges and juice other half.
Coarsely chop peanuts.
Stem and mince cilantro.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of pepper.
Cook the Noodles
Once water in medium pot is boiling, add noodles and cook, 4 minutes.
Noodles should be undercooked and firm; they will finish cooking in a later step.
Reserve ¾ cup noodle cooking water. Strain noodles in a wire-mesh strainer and rinse under cold water to stop the cooking process.
Return noodles to pot and toss with 1 tsp. olive oil. Set aside.
Cook the Steak Strips
Place a large non-stick pan over high heat.
Add 2 tsp. olive oil, steak strips, and a pinch of pepper to hot pan. Stir occasionally until steak starts to brown, 1-2 minutes.
Add sugar and stir occasionally until combined, 1-2 minutes.
Start the Pad Thai
Add carrots and white portions of green onions to hot pan. Stir occasionally until carrots begin to soften, 1-2 minutes.
Add noodles, ½ cup reserved noodle cooking water, oyster sauce, and 2 tsp. lime juice. Stir occasionally until noodles are just tender and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.
Finish the Pad Thai
Stir sambal (to taste) into hot pan. If sensitive to spice, add one sambal packet first. Taste, then add remaining packets if desired. If too thick, stir in remaining noodle cooking water, 2 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Rest, 3 minutes.
Plate dish as pictured on front of card, garnishing with peanuts, cilantro, and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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