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Shrimp Pad See Ew

Shrimp Pad See Ew

with Broccoli, Mushrooms, and Peanuts

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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, sauce, shrimp, and aromatics, you can pretend you’re a Bangkok street-food hawker deftly whipping up a batch for a favorite customer.

Tags:Eat FirstGluten freeContains shellfishSpicy
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 amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

1 unit

Chili Pepper

6 ounce

Wide Rice Noodles

8 ounce

Broccoli Florets

4 ounce

Button Mushrooms

1 ounce

Peanuts

(ContainsPeanuts)

1 unit

Shallot

2 clove

Garlic

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 thumb

Ginger

½ ounce

Basil

½ tablespoon

Sesame Oil

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Sugar

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat23 g
Saturated Fat3 g
Carbohydrate96 g
Sugar13 g
Dietary Fiber8 g
Protein40 g
Cholesterol215 mg
Sodium860 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
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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, then slice mushrooms. Roughly chop peanuts. Peel ginger, then mince until you have 1 TSBP. Pick leaves from basil and tear into small pieces. Thinly slice Thai chili.

2

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

3

Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, tossing, until softened and a few shades darker, 4-5 minutes. Season with salt and pepper, then set aside with broccoli.

4

Once water is boiling, add rice noodles to pot. Remove from heat and let soak until al dente, 6-7 minutes. (TIP: Stir noodles occasionally to prevent clumping.) Drain and rinse under cold water. Meanwhile, stir together soy sauce, ½ TBSP sesame oil (we sent more), and 1 TBSP sugar in a small bowl.

5

In same pan, heat another drizzle of oil. Add shallot and Thai chili (to taste). Cook until softened, 2-3 minutes. Toss in ginger and shrimp and cook until shrimp are starting to turn opaque, about 2 minutes. Season with salt and pepper. Add rice noodles and soy sauce mixture to pan and toss to coat.

6

Add broccoli, mushrooms, and basil leaves to pan. Cook, tossing constantly, until shrimp are cooked through and everything is well combined, about 2 minutes more. Divide between bowls and sprinkle with peanuts.