Pad See Ew

Name: Pad See Ew with Mushrooms and Broccoli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 ounce Peanuts; 1 thumb Ginger; 1 unit Chili Pepper; 2 clove Garlic; 1 ounce Soy Sauce; 1 unit Shallot; 6 ounce Wide Rice Noodles; 8 ounce Broccoli Florets; 8 ounce Mushrooms; 2 tablespoon Vegetable Oil; 1 tablespoon Sugar; unit Salt; unit Pepper

with Mushrooms and Broccoli

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In its native Thailand, pad see ew is always made to order and always in small quantities—never more than a few servings at a time. That’s not only so that it comes out sizzling and hot, but also so that all the ingredients have ample space to sear in the pan. Which is why this recipe is perfect for a quick dinner: as you’re tossing the rice noodles, soy sauce, veggies, and aromatics, you can pretend like you’re a Bangkok street-food hawker who’s whipping up a batch for a favorite customer.

Tags:

Gluten-free

•Spicy

•Vegan

•Veggie

Allergens:

Peanuts

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 ounce

Peanuts

(Contains: Peanuts)

1 thumb

Ginger

1 unit

Chili Pepper

2 clove

Garlic

1 ounce

Soy Sauce

(Contains: Soy, Wheat)

1 unit

Shallot

6 ounce

Wide Rice Noodles

8 ounce

Broccoli Florets

8 ounce

Mushrooms

Not included in your delivery

2 tablespoon

Vegetable Oil

1 tablespoon

Sugar

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2636 kJ

Calories630 kcal

Fat24 g

Saturated Fat3.5 g

Carbohydrate97 g

Sugar15 g

Dietary Fiber8 g

Protein17 g

Cholesterol0 mg

Sodium280 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

•Large Pot

•Peeler

•Large Pan

Instructions

PDF

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot. Thinly slice garlic. Trim mushrooms, then thinly slice. Roughly chop peanuts. Peel ginger, then grate or very finely mince until you have 1 TBSP. Thinly slice red chili, removing white ribs and seeds if you prefer less heat.

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Toss in broccoli. Season with salt and pepper. Pour in ½ cup water and cook until broccoli stems are tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside

Meanwhile, combine soy sauce, 1 TBSP oil, and 1 TBSP sugar in a small bowl. Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, tossing, until tender and a few shades darker, 4-5 minutes. Season with salt and pepper, then set aside with broccoli.

Once water boils, add noodles to pot. Remove from heat. Let noodles sit in pot until al dente, 5-7 minutes. (TIP: Stir noodles occasionally to prevent clumping.) Drain and rinse under running water.

Heat another drizzle of oil in same pan over medium-high heat. Add shallot and red chili (to taste). Cook, tossing, until softened, 2-3 minutes. Add ginger to pan and cook until fragrant, about 30 seconds. Season with salt and pepper. Add noodles and soy sauce mixture and toss to coat.

Add broccoli and mushrooms to pan. Toss until thoroughly combined and heated through, 1-2 minutes. Divide everything between bowls and garnish with peanuts.