Protein Swap | Beef Pad See Ew
with Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
890 /serving
Everything you could ask from a bowl of Thai pad see ew, including nibbles of meat. Thick rice noodles lay the groundwork for this street food classic, tossed with tender-crisp Asian greens and rocking all the salty, sweet flavours with a spritz of lime.
We will send you:
- 250g Canadian-raised lean ground beef
- 340g Asian greens (yu choy or gai lan)
- 3 Garlic cloves
- 1 Lime
- 225g Rice noodles
- 60ml Sweet soy sauce
- 30ml Soy sauce (low sodium)
Contains: Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
Salt
Total Fat
24 g
Saturated Fat
8 g
Sodium
1430 mg
Total Carb
132 g
Sugars
24 g
Protein
36 g
Fibre
8 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Mince the garlic.
- Juice the lime.
- Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Crumble the patties.
Boil the noodles & gai lan
- Add the noodles and gai lan to the pot of boiling water; stir gently to separate.
- Boil, 4 to 5 min., until al dente.
- Drain and rinse under cold water.
- Toss with a drizzle of oil to prevent sticking.
Cook the crumbled patties
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown.
Make the pad see ew
- To the pan, add the noodles, gai lan, sweet soy sauce, soy sauce and lime juice.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the pad see ew between your bowls. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
