Pad See Ew—one of the most popular Thai noodle dishes—uses wide rice 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.
Shanghai Bok Choy
Stir-Fry Sauce(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Prep: Bring a medium pot of salted water to a boil. Wash and dry all produce. Thinly slice the garlic. Separate each leaf from the bok choys. Peel, then mince or grate 1 tbsp ginger (double for 4 people.) (TIP: Use a spoon to scrape the peel off the ginger!) Coarsely tear the basil leaves. Peel, then thinly slice the shallots. Halve the mushrooms (or cut them into quarters if they are large.)
Cook the noodles: Add rice noodles to the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min. Reserve 1/4 cup noodle water (double for 4 people.) Drain and rinse the noodles under cold water.
Cook the vegetables: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then the shallot, ginger and garlic. Cook for 30 seconds, until fragrant. Add the mushrooms and bok choy. Cook, stirring often, until the mushrooms are soft and bok choy is tender-crisp, 2-4 min.
Stir in the stir fry sauce and reserved noodle water.Then add the rice noodles. Stir until thoroughly combined.
Finish and serve: Divide the Pad See Ew between bowls and sprinkle with the basil and peanuts, if desired. Enjoy!