Jumbo Shrimp with Broccolini & Noodles

Name: Jumbo Shrimp with Broccolini & Noodles inspired by Pad See Ew, with peanuts, Thai basil & lime
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 260 g Jumbo shrimp; 100 g Rice noodles; 30 g Black bean paste; 40 milliliters Ketjap manis; 1 piece Onion; 1 piece Bell pepper; 100 g Broccolini; 1 piece Garlic; 10 g Thai basil; 20 g Salted peanuts; ½ piece Lime; 5 tablespoon Sunflower oil; 2 teaspoon White wine vinegar; 1 tablespoon Sugar; 2 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper; to taste Sambal

inspired by Pad See Ew, with peanuts, Thai basil & lime

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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!

Allergens:

Schaaldieren

•Soja

•Tarwe

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

130 g

Jumbo shrimp

(Contains: Schaaldieren)

50 g

Rice noodles

20 g

Black bean 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

1 tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

to taste

Sambal

Nutrition Values

Energy (kJ)3154 kJ

Calories754 kcal

Fat37.3 g

Saturated Fat4.4 g

Carbohydrate72.1 g

Sugar24.4 g

Dietary Fiber5.5 g

Protein31 g

Salt5.4 g

Potassium111.3 mg

Calcium19.3 mg

Iron0.3 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

•Bowl

•Pan

•Paper Towel

•Strainer

•Wok with Lid

•Tall-Sided Pan

•Small Bowl

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 black bean paste and ketjap with the soy sauce, 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.