Pad Thai beef satay

With slices of succulent rump steak, a beautiful zing from coriander and chilli flakes, and the flavour explosion of Exotic Food's Pad Thai Sauce, this dish is sure to become a firm favourite.

  • 30 mins cooking
  • Serves 4
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  • 300 gram Exotic Food Rice Stick Noodles
  • 450 gram rump steak or schnitzel
  • 2 tablespoon Exotic Food Sesame Oil
  • 1/2 red onion, sliced
  • 1/2 red capsicum, seeded and thinly sliced
  • 1/2 yellow capsicum, seeded and thinly sliced
  • 2 carrots, julienned or cut into ribbons
  • 2 courgettes, julienned or made into zoodles
  • 1/2 cup Exotic Food Pad Thai Sauce
  • 1/4 cup crunchy peanut butter
  • 2 spring onions, cut in lengths
  • pinch dried chilli flakes
  • 2 handfuls mung bean sprouts
  • 2 eggs
  • 1/2 cup peanuts, chopped or crushed
  • 1/2 cup fresh coriander, chopped


  • 1
    Boil noodles for 4 minutes then rinse twice and set aside.
  • 2
    Pat beef dry with paper towels then slice into 1cm strips. Season with salt. Heat oil in a wok or large frying pan. Cook beef, in batches, for 1-2 minutes until just cooked. Remove from pan and set aside.
  • 3
    Return pan to heat and add a dash more oil; add onion, stir-fry 2-3 minutes. Add capsicum, cook for 2-3 minutes then add prepared carrots and courgettes.
  • 4
    Add Pad Thai sauce and peanut butter, then fold in spring onions, mung bean sprouts, beef and cooked noodles.
  • 5
    Stir-fry, tossing all together, for a further 2-3 minutes until vegetables are just tender. Make a space in the side of the pan and add the eggs, scramble lightly then fold through the noodles.
  • 6
    Remove everything from pan onto a large serving plate. Top with chopped coriander, a sprinkle of dried chilli flakes and the crushed peanuts.