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.
/ serving 4 people
/ serving 4 people
Chow Mein Noodles(ContainsWheat/Blé)
Oyster-Soy Sauce(ContainsWheat/Blé, Shellfish/Fruit de Mer, Soy/Soja, Sulphites/Sulfite)
Salt and Pepper*
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.