Protein Swap | Ground Pork Pad See Ew
with Tender-Crisp Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
910 /serving
Street vendors in Thailand serve up pad see ew with amazing speed. The key is a dash of sweet soy sauce at the end, to get the thick rice noodles coated with caramelized flavours. It’s all heaped with tender-crisp bok choy and ground pork quickly sizzled with aromatics.
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 50g Diced onions
- 340g Baby bok choy
- 30ml Rice vinegar
- 225g Rice noodles
- 60ml Sweet soy sauce
- 15ml Toasted sesame oil
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
31 g
Saturated Fat
7 g
Sodium
1020 mg
Total Carb
124 g
Sugars
25 g
Protein
34 g
Fibre
4 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- In a large bowl, combine the rice noodles and boiling water; stir gently to separate.
- Let sit for 3 to 5 min. until al dente.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Cook the beef
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and onions. Sauté, 30 sec. to 1 min., until fragrant.
- Add the beef* and bok choy; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the sauce & combine the noodles
- To the pan of, add the soy sauce, vinegar, sesame oil, ¼ cup water (double for 4 portions), noodles and S&P.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the noodles between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
