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Beef Pad See Ew

Beef Pad See Ew

with Fresh Chilli

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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.

Allergens:SoyGlutenSulphites

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

0.3 packet

rice stick noodles

300 g

beef strips

1

carrot

1 bunch

Asian greens

1 bunch

spring onions

1 knob

ginger

½

long red chilli

2 tbs

kecap manis

(ContainsSoy, Gluten, Sulphites)

1

lime

1 clove

garlic

Not included in your delivery

1 tbs

vegetable oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2690 kJ
Fat14.6 g
of which saturates4.1 g
Carbohydrate82.8 g
of which sugars26.2 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium933 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Strainer
Plate
Wok
Instructionsarrow up iconarrow up icon
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1

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.

2

Cook the rice stick noodles according to the packet directions. Drain and set aside.

3

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.

4

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.

5

To serve, divide the pad see ew between bowls.