Servings: 2 · Prep Time: 20 mins · Cooking Time: 7 mins
Total Time: 27 mins

Salads & Starters | Fibre

Pad Kee Mao as it is known in Thailand translates to Drunken Noodles as it is often cooked very spicy and therefore needs serving with a cold beer. We have toned it down a little, but it is still indeed very authentic.


Thai Dressing

  • Birds Eye Chilli (2 tsp finely chopped)
  • Garlic (2 cloves grated)
  • Olive Oil (2 tp)
  • Coriander Stalks (finely chopped)
  • Fish sauce (4 tsp)
  • Lime Juice (3 tsp)
  • Honey (1 tsp)

The Salad

  • Fiberehydrate Noodles (400g)
  • Beef Rump (400g)
  • Bean Sprouts (handful)
  • Cucumber (1/2 sliced)
  • Cherry Tomatoes (10 halved)
  • Radish (2 sliced)
  • Red Onion (1/2 sliced)
  • Coriander Leaves (handful)
  • Mint Leaves (a few)
  • Spring Onion
  • Sesame Seeds (1 tsp)
  • Lime


For the dressing, add the chilli, garlic, olive oil, and coriander to a food processor and blitz until a smooth paste. Add the fish sauce, lime juice, and honey, the briefly blitz. Set aside until needed.

Preheat a frying pan, or ideally a griddle, until hot. Drizzle olive oil on to both sides of the steak and sprinkle with sea salt and pepper. Cook the steak in the hot pan. For a medium rare steak, depending on the thickness, cook for 2 minutes on each side (or 52 celsius if you have a food probe). Rest the steak for 10 minutes.

Drain the noodles and try to get as much water out of them as possible, place into a bowl with sliced cucumber, red onion, radish, bean sprouts and tomatoes. Add half of the dressing.

Slice the beef thinly, then add to the bowl along with the rest of the dressing. Add the coriander and mint leaves, mix gently.

Serve onto plate and garnish with sesame seeds, finely chopped spring onion, and a wedge of lime.