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Shrimp Pad See Ew with Broccoli, Mushrooms, and Peanuts

Shrimp Pad See Ew with Broccoli, Mushrooms, and Peanuts

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Pad Se Ew—one of the most popular Thai noodle dishes—uses wide rice noodles to soak up its sweet soy-based sauce. Flavored with ginger, garlic, and Thai chili pepper, this stir-fry packs intense flavor.

Tags:Eat First
Allergens:ShellfishPeanutsSoyWheat

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

8 ounce

Shrimp

(ContainsShellfish)

6 ounce

Broccoli Florets

4 ounce

Button Mushrooms

1 ounce

Peanuts

(ContainsPeanuts)

1 unit

Shallot

2 clove

Garlic

6 ounce

Wide Rice Noodles

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 thumb

Ginger

½ ounce

Basil

1 unit

Chili Pepper

Not included in your delivery

1 tablespoon

Sugar

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2715.416 kJ
Calories649 kcal
Fat22 g
Saturated Fat0 g
Carbohydrate90 g
Sugar0 g
Dietary Fiber9 g
Protein29 g
Sodium1156 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water with a large pinch of salt to a boil. Cut the broccoli florets into bite-sized pieces. Halve, peel, and thinly slice the shallot. Thinly slice the garlic. Thinly slice the mushrooms. Roughly chop the peanuts. Peel and grate the ginger. Tear the basil leaves into small pieces. Thinly slice the Thai chili pepper, removing the seeds if you prefer less heat.

2

Heat ½ tablespoon oil in a large pan over medium-high heat. Add the garlic to the pan and cook 30 seconds, until fragrant. Add the broccoli and toss to coat in the oil. Season with salt and pepper. Add ½ cup water to the pan and cook, tossing, for 4-5 minutes, until the broccoli is tender and water has evaporated. Season with salt and pepper and set aside.

3

In the same pan, heat another 1 tablespoon oil over medium-high heat. Add the mushrooms to the pan and cook, tossing, 4-5 minutes, until golden brown. Season with salt and pepper, then set aside with the broccoli.

4

Add the rice noodles to the boiling water, remove from heat, and let sit for 6-7 minutes, until al dente. Stir occasionally to prevent clumping. Drain and rinse under water.

5

In a small bowl, combine the soy sauce and 1 tablespoon sugar.

6

In the same pan, heat another ½ tablespoon oil. Add the shallot and Thai chili pepper (to taste, it’s very spicy!) and cook 2-3 minutes, until softened. Add the ginger and shrimp to the pan and cook 1-2 minutes, until shrimp are just barely opaque. Season with salt and pepper.

7

Finish the Pad See Ew: Add the broccoli, mushrooms, basil, rice noodles, and the soy sauce mixture into the pan. Toss for 1-2 minutes, until thoroughly combined and heated through.

8

Serve the Pad See Ew divided between bowls and garnished with the peanuts. Enjoy!