Protein Swap | Pork Pad See Ew
with Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
Everything you could ask from a bowl of pad see ew. Thick rice noodles lay the groundwork for this Thai street food classic. A toss up of ground pork and tender-crisp veg, it’s rocking all the salty, sweet flavours with a spritz of lime.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Lime
- 3 Garlic cloves
- 225g Asian greens (yu choy or gai lan)
- 225g Rice noodles
- 30ml Soy sauce (low sodium)
- 60ml Sweet soy sauce
Contains: Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
Salt
Total Fat
22 g
Saturated Fat
6 g
Sodium
1460 mg
Total Carb
130 g
Sugars
24 g
Protein
34 g
Fibre
6 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.
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 beef
- 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 beef* and** **cook, breaking up the meat, 4 to 6 min., until cooked through.
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!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
