Beef Pad See Ew

Name: Beef Pad See Ew with Fresh Chilli
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 0.3 packet Rice Stick Noodles; 1 tbs vegetable oil; 300 g beef strips; 1 carrot; 1 bunch Asian greens; 1 bunch spring onions; 1 knob ginger; ½ long red chilli; 1 tbs soy sauce (or gluten-free tamari soy sauce); 2 tbs kecap manis; 1 lime; 1 clove garlic

with Fresh Chilli

3.4

(207)

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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:

Soy

•Gluten

•Sulphites

•Wheat

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

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

(Contains: Soy, Gluten, Sulphites, Wheat;)

1

lime

1 clove

garlic

Not included in your delivery

1 tbs

vegetable oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

per serving

Calories2690 kcal

Fat14.6 g

of which saturates4.1 g

Carbohydrate82.8 g

of which sugars26.2 g

Protein40.7 g

Sodium933 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Peeler

•Strainer

•Plate

•Wok

Cooking Steps

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.