Jumbo Shrimp with Broccolini & Noodles
inspired by Pad See Ew, with peanuts, Thai basil & lime
Pad See Ew is a Thai stir-fried noodle dish with a savoury-sweet sauce, tender rice noodles, and crisp veggies - perfect for a balanced bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
130 g
Jumbo shrimp
(Contains: Schaaldieren)
50 g
Rice noodles
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
15 g
Black soybean paste
(Contains: Soja, Tarwe)
20 milliliters
Ketjap manis
(Contains: Soja, Tarwe)
½ piece
Onion
½ piece
Bell pepper
50 g
Broccolini
½ piece
Garlic
5 g
Thai basil
10 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
¼ piece
Lime
Not included in your delivery
2.5 tablespoon
Sunflower oil
1 teaspoon
White wine vinegar
½ tablespoon
Sugar
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Crush or mince the garlic. Quarter the lime.
- Pat the shrimp dry with kitchen paper and remove the tails.
- In a bowl, combine the garlic with (per person) 1 tbsp sunflower oil and the juice of a quarter lime. Season with salt and pepper, then add the shrimp and toss well to combine. Set aside to marinate until later use.
- Boil the rice noodles for 6 - 7 minutes until al dente, then drain and rinse under cold water. Transfer back to the same pot and drizzle with sunflower oil, then toss well to coat. Set aside until later use.
- Slice the onion into half rings and cut the bell pepper into strips.
- Heat a drizzle of sunflower oil in a wok over high heat and fry the onion, bell pepper, and broccolini for 4 - 6 minutes or until evenly browned.
- Deglaze with a splash of water, then cover with the lid and allow to cook for 3 - 4 minutes over medium heat. Season with salt and pepper, then remove from the wok and set aside.
- Heat a clean frying pan over medium-high heat and fry the shrimp in their marinade for 3 minutes until done, turning halfway.
- In a small bowl, combine the soy sauce, black bean paste and ketjap with the white wine vinegar, sugar and sambal (see pantry for amounts).
- Heat a drizzle of sunflower oil in the same wok over high heat. When the pan is nice and hot, add the noodles and the sauce. Toss well to combine and fry for 1 - 2 minutes, leaving it mostly undisturbed.
- Finely chop the Thai basil.
- Add the vegetables to the noodles and toss well to combine, then serve on deep plates. Top with the garlic shrimp.
- Garnish with the Thai basil and the peanuts. Serve with any remaining lime wedges.
