It’s time to learn how to master that favourite of Thai takeaway menus everywhere: Pad See Ew. For the perfect result, make sure your wok is searing hot before adding the beef strips. Don’t be afraid to only cook the veg for a few minutes either - a little bite to them is definitely what you want here.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
rice stick noodles
long red chilli
kecap manis(ContainsSoy, Gluten, Sulphites)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
To prepare the ingredients, peel the carrot and cut it into matchsticks. Trim the Asian greens and cut the spring onions into 2 cm lengths. Peel and finely grate the ginger, and peel and crush the garlic. Finely slice the long red chilli and juice the lime.
Cook the rice stick noodles according to the packet directions. Drain and set aside.
Heat half of the vegetable oil in a large wok or frying pan over a high heat. Add the beef strips and cook, stirring, for 1-2 minutes or until browned. Remove from the wok and set aside on a plate.
Add the remaining vegetable oil to the wok and place back over a high heat. Add the carrot, Asian greens, spring onions, ginger, garlic and the long red chilli and stir fry for 1-2 minutes or until fragrant. Return the beef to the pan with the salt-reduced soy sauce and kecap manis. Stir fry for 1-2 minutes or until the greens have wilted. Add the rice noodles and toss to coat really well in the sauce. Add the lime juice and remove from the heat.
To serve, divide the pad see ew between bowls.