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Easy prep

Ground Beef Pad See Ew

with Broccoli, Yu Choy & Thai Basil

Cooking time

15 minutes




780 /serving

Surprising fact: Much like its cousin, Pad Thai, the roots of this recipe lie not in Thailand but in Guangdong (formerly Canton), the birthplace of many a beloved noodle stir-fry. Literally translated, Pad See Ew means “fried with soy sauce”, and the name does not disappoint as we make a delicious coating for sautéed ground beef, wide rice noodles and a healthy helping of green veg by combining sweet soy sauce with rice vinegar and garlic. Just add a sprinkle of scallions and this dish is ready to enjoy!

We will send you:

  • 285g Ground beef
  • 200g Broccoli florets
  • 15ml Minced garlic
  • 1 Scallion
  • 225g Yu choy
  • 1 Bunch of Thai basil
  • 60ml Sweet soy sauce
  • 30ml Soy sauce (low sodium)
  • 45ml Rice vinegar
  • 150g Rice noodles

Contains: Soy, Wheat, Sulphites

You will need:

Large pot
Large pan
Salt & pepper
Total Fat
29 g
Saturated Fat
9 g
1590 mg
Total Carbs
86 g
12 g
40 g
7 g
a picture
Cook the beef
Bring a large pot of salted water to a boil. Cut off and discard the root end of the scallion; thinly slice. In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef*; season with S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through.
a picture
Cook the noodles & broccoli
While the beef cooks, add the noodles and broccoli to the pot of boiling water and cook, 4 to 5 minutes, until al dente (still slightly firm to the bite). Drain thoroughly; rinse under cold water and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
a picture
Make the sauce
While the noodles and broccoli cook, in a small bowl, combine the soy sauce, sweet soy sauce, rice vinegar and the remaining garlic; stir to combine thoroughly.
a picture
Finish & serve
Cut off and discard the bottom inch of the yu choy stems; roughly chop the leaves and stems. Pick all the leaves of the Thai basil off the stems. To the pan of beef, add the yu choy, cooked noodles, broccoli, sauce and ½ the Thai basil leaves. Cook, stirring frequently, 1 to 2 minutes, until the yu choy is wilted and the noodles are coated with the sauce. Divide the finished pad see ew between your bowls. Garnish with the remaining scallions and Thai basil leaves. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.