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 food 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. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
Customize It Instructions
If using flank steak, follow same instructions, cooking until flank steak reaches a minimum internal temperature of 145 degrees.
If using 20 oz. steak strips, follow same instructions, seasoning with ¼ tsp. salt and a pinch of pepper, cooking in batches if necessary until steak strips reach a minimum internal temperature of 145 degrees.
If using shrimp, pat dry and season with a pinch of pepper. Follow same instructions as steak strips in Step 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
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
Add noodles to boiling water and cook, 4 minutes.
Noodles should be undercooked and firm; they will finish cooking in a later step.
Reserve ¾ cup pasta 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
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, 1-2 minutes.
Start the Pad Thai
Add carrots and white portions of green onions to pan.
Stir occasionally until carrots begin to soften, 1-2 minutes.
Finish the Pad Thai
Add noodles, ½ cup reserved pasta cooking water, oyster sauce, and 2 tsp. lime juice to pan. Stir occasionally until noodles are just tender and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.
Stir in sambal (to taste) and remaining pasta cooking water, 2 Tbsp. at a time, to adjust consistency as desired. If sensitive to spice, add one sambal packet first. Taste, then add remaining packets if desired.
Remove from burner.
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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