HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Beef With Carrot Noodles And Sriracha Peanut Sauce
Thai Beef with Carrot Noodles and Sriracha Peanut Sauce

Thai Beef with Carrot Noodles and Sriracha Peanut Sauce

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Who needs noodles when you could have coodles?! They’re even more fun to make than name; all you’ll need is a vegetable peeler to create perfect noodle ribbons! Tossed with spicy Thai-style beef and creamy peanut sauce, you certainly won’t miss your regular old pasta.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

10 ounce

Ground Beef

2 unit


2 clove


1 unit

Veggie Stock Concentrate

6 ounce

Green Beans

2 unit


1 tablespoon


2 tablespoon

Peanut Butter


1 teaspoon


½ ounce


1 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories557 kcal
Energy (kJ)2330 kJ
Fat30 g
Saturated Fat0 g
Carbohydrate38 g
Sugar0 g
Dietary Fiber11 g
Protein37 g
Sodium0 mg
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.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Make the carrot noodles: peel the carrot. Using the peeler, shave the carrots into ribbons, rotating as necessary.


Prep the remaining ingredients: trim and cut the green beans into 2-inch pieces. Thinly slice the garlic and scallions. Remove the leaves from the cilantro and finely chop the stems.


Heat ½ tablespoon olive oil in a large pan over medium-high heat. Add the beef to the pan and cook, breaking up the meat into pieces, until browned and cooked through, 5-6 minutes. Season with salt, pepper, and the ground coriander. Set mixture aside.


Heat another ½ tablespoon olive oil in the same pan over medium heat. Add scallions to the pan and cook, tossing, 4-5 minutes, until softened. Add the garlic and cilantro stems to the pan and cook 30 seconds, until fragrant. Season with salt and pepper.


Make the carrot noodles: add the carrot ribbons, stock concentrate, peanut butter, soy sauce, 1 cup water, and the sriracha (to taste) to the pan. Toss to combine thoroughly. Cook, tossing, until water has nearly evaporated and carrots are tender. Taste and season with salt and pepper.


Return the beef to the pan and toss to combine. Cook for 1-2 more minutes, until sauce is warmed through and sauce has thickened.


Divide the beef and carrot noodles between plates and garnish with the reserved cilantro leaves. Enjoy!