Pad See Ew
with Mushrooms and Broccoli
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
