Shrimp Pad See Ew
with Ginger Peas and Thai Basil
Pad See Ew—one of the most popular Thai noodle dishes— uses wide chow mein noodles to soak up its sweet soy-based sauce! Flavoured with ginger, garlic, and Thai basil, this stir-fry packs some yummy flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Crustacean/Crustacé)
227 g
Green Peas
400 g
Chow Mein Noodles
(Contains Wheat)
56 g
Peanuts, chopped
(Contains Peanuts)
50 g
Shallot
7 g
Thai Basil
6 g
Garlic
6 tbsp
Oyster-Soy Sauce
(Contains Crustaceans, Soy, Sulphites, Gluten)
30 g
Ginger
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger. Peel, then cut shallot into 1/4-inch slices. Thinly slice basil leaves. In a large pot, add 10 cups water. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towel. Set aside. Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer peanuts to a plate.
Using the same pan, decrease the heat to medium. Add 1 tbsp oil, then shallots and green peas. Cook, stirring occasionally, until tender, 4-5 min. Season with salt and pepper. Meanwhile, to boiling water, add noodles. Cook, uncovered, until tender, 1-2 min. Drain and set aside. When veggies are done, transfer to a plate and set aside.
To the same pan, add another 1 tbsp oil, then shrimp, garlic and ginger. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Season with salt and pepper.
To the pan with shrimp, add noodles, cooked veggies, oyster-soy sauce, 1/2 tsp sugar and 1/2 cup water. Gently stir together until warmed through, 1-2 min.
Divide shrimp pad see ew between bowls. Sprinkle with basil leaves and peanuts.
