The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Pad See Ew with Brown Rice Noodles & Rainbow Veg
Our take on this Thai favourite stars juicy British beef strips, sizzling away with a medley of vibrant veg. A more-ish honey chilli sauce brings everything together. Wide rice noodles soak up all the flavour. Crunchy peanuts complete the dish. Grab your chopsticks and dig in!
High protein
5 plants
Serving size
Ingredients
- 1 pepper
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- ½ tsp chilli flakes
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 1 tbsp sesame oil (Sesame)
- 1 onion
- 300g beef strips
- 90g Tenderstem broccoli
- 1 tbsp cornflour
Nutritional Information
Calories: 684
Protein: 41g
Carbs: 62g
Fat: 30g
Ingredients
- 1 pepper (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 0.5 tsp chilli flakes (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 90g Tenderstem broccoli (use half)
- 25g honey (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 1 onion (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 150g beef strips
- 1 tbsp cornflour (use half)
Nutritional Information
Calories: 709
Protein: 43g
Carbs: 62g
Fat: 32g
Beef Pad See Ew with Brown Rice Noodles & Rainbow Veg
Our take on this Thai favourite stars juicy British beef strips, sizzling away with a medley of vibrant veg. A more-ish honey chilli sauce brings everything together. Wide rice noodles soak up all the flavour. Crunchy peanuts complete the dish. Grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a measuring jug & a sieve
Prep time
- Thinly slice the pepper. Cut the onion into 3cm chunks. Trim and cut the broccoli into thirds
- Add the beef strips to the medium bowl, along with the cornflour and a pinch of salt and pepper. Toss to coat
Sizzle the beef & boil the noodles
- Heat the large frying pan with half the sesame oil on medium-high heat. Once hot, add the beef strips and cook for 8 mins, stirring often, until golden brown and cooked through. Remove from the pan and set aside
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Cook the veg & make the sauce
- Reheat the frying pan with the remaining sesame oil on medium-high heat. Once hot, add the pepper, onion and broccoli. Cook for 5-6 mins, until tender. Season with salt and pepper
- In the small bowl, combine the rice vinegar, tamari, honey, chilli flakes (for those who'd like the heat) and 50ml water (25ml for 1 person)
Toss & plate up
- Roughly chop the peanuts
- Add the cooked noodles to the veg pan, along with the beef and sauce. Toss to coat the noodles and simmer for 2-3 mins, until piping hot and thickened
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the beef pad see ew between bowls. Scatter over the peanuts
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