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Shrimp Pad See Ew

Shrimp Pad See Ew

with Ginger Peas and Thai Basil

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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.

Allergens:Crustacean/CrustacéWheat/BléPeanut/CacahuèteShellfish/Fruit de MerSoy/SojaSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shrimp

(ContainsCrustacean/Crustacé)

227 g

Green Peas

400 g

Chow Mein Noodles

(ContainsWheat/Blé)

56 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

50 g

Shallot

7 g

Thai Basil

6 g

Garlic

6 tbsp

Oyster-Soy Sauce

(ContainsWheat/Blé, Shellfish/Fruit de Mer, Soy/Soja, Sulphites/Sulfite)

30 g

Ginger

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Calories620 kcal
Fat19 g
Saturated Fat2 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber5 g
Protein36 g
Cholesterol180 mg
Sodium2500 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Grater
Measuring Spoons
Strainer
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide shrimp pad see ew between bowls. Sprinkle with basil leaves and peanuts.