This meal kit does the work of a pad thai without the fuss, so you finish the plate with fresh lime and cilantro while building a simple rice side that soaks up the sauce. Twenty minutes on the weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 590 calories a serving, 23 g protein, 96 g carbohydrate, 12 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 3/4 cups water to a boil in a small pot, add 1 cup rice with a pinch of salt, stir once, and lower heat to a bare simmer covered.18 min
2. While the rice cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the steak strips from the kit and cook until browned and cooked through, about 3 to 4 minutes, stirring often.4 min
3. Add the rice noodles and matchstick carrots from the kit to the steak and toss to combine. Pour in the oyster sauce packet and lime from the kit, add 1/4 cup water, and toss until the noodles soften and absorb the sauce, about 2 minutes.2 min
4. Divide the pad thai between two bowls and top with the honey roasted peanuts from the kit and a generous handful of fresh cilantro leaves torn or chopped.
5. When the rice timer sounds, fluff with a fork and serve alongside the pad thai.

Note Swap the rice for simple ramen noodles cooked in broth. Leftover pad thai keeps in the fridge for two days and reheats gently in a skillet. Serve with a cold beer or cucumber water on the side.