Panang Curry Noodle Bowl with Beef and Green Beans

A comforting and flavorful noodle bowl featuring tender beef, crisp green beans, and a rich, creamy Panang curry sauce. Garnished with lime leaves and peanuts for a delightful Thai experience.

Prep Time

15 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.45/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Beef•Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

8ozRice Noodles(Thin or medium width)

£1.50

1lbBeef Sirloin(Thinly sliced against the grain)

£7.00

1cupGreen Beans(Trimmed and halved)

£1.20

4tbspPanang Curry Paste(Adjust to taste)

£1.00

1canCoconut Milk((13.5 oz) Full-fat recommended)

£1.20

1tbspFish Sauce(Optional, for umami)

£0.15

1tbspBrown Sugar(Or palm sugar)

£0.05

1tbspLime Juice(Freshly squeezed)

£0.10

2tbspVegetable Oil(For stir-frying)

£0.05

4leavesLime Leaves(Thinly sliced, for garnish)

£0.50

2tbspRoasted Peanuts(Roughly chopped, for garnish)

£0.30

0.5cupRed Bell Pepper(Sliced into strips)

£0.40

0.5cupOnion(Sliced)

£0.15

2clovesGarlic(Minced)

£0.10

1tspGinger(Grated)

£0.10

Total Cost

£13.80

£3.45 per serving

Instructions

1.
Prepare the Rice Noodles: Cook the rice noodles according to package directions. Drain and set aside.
2.
Prepare the Beef: In a bowl, toss the sliced beef with 1 tablespoon of vegetable oil. Season lightly with salt and pepper.
3.
Make the Panang Curry Sauce: Heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the Panang curry paste and cook, stirring constantly, for 1-2 minutes until fragrant. Add the minced garlic and grated ginger, stir for 30 seconds until fragrant.
4.
Simmer the Sauce: Pour in the coconut milk and bring to a simmer. Stir in the fish sauce (if using) and brown sugar. Reduce the heat to low and simmer for 5-10 minutes, or until the sauce has thickened slightly. Stir in lime juice.
5.
Stir-fry the Beef and Vegetables: While the sauce is simmering, heat a large wok or skillet over high heat. Add the beef and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the wok and set aside.
6.
Cook Vegetables: Add sliced onions, red bell peppers and green beans to the same wok and stir-fry until tender-crisp, about 3-5 minutes.
7.
Combine: Add the cooked beef and cooked rice noodles to the wok with vegetables. Pour the Panang curry sauce over the mixture and toss gently to combine.
8.
Serve: Divide the noodle mixture among bowls. Garnish with sliced lime leaves and chopped roasted peanuts.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

48g

18% of RDA

Fat

40g

57% of RDA

Protein

41g

82% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

14 g

16% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier curry, add a pinch of red pepper flakes to the sauce.

You can substitute chicken or tofu for the beef.

Adjust the amount of Panang curry paste to your spice preference.

For a creamier sauce, add a splash of heavy cream at the end.

Make sure to slice the beef thinly against the grain for maximum tenderness.

Cooking Equipment

Large Pot or Wok

Medium Saucepan

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a spicier curry, add a pinch of red pepper flakes to the sauce.

You can substitute chicken or tofu for the beef.

Adjust the amount of Panang curry paste to your spice preference.

For a creamier sauce, add a splash of heavy cream at the end.

Make sure to slice the beef thinly against the grain for maximum tenderness.

Panang Curry Noodle Bowl with Beef and Green Beans

Ingredients

Instructions