Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Shrimp Pad See Ew with Ginger & Sugar Snap Peas.

  • 2 small pkgs
    fresh basil
  • 4 cloves
    garlic
  • 2 (2 ½ cm) pieces
    ginger root
  • ½ cup
    peanuts, roasted unsalted
  • 0.68 kg
    raw peeled shrimp, fresh or frozen
  • 1 medium
    red onion
  • 2 (227 g) pkg
    sugar snap peas
  •  
    fish sauce
  •  
    flat rice (pad thai) noodles
  •  
    pure maple syrup
  •  
    soy sauce
  •  
    virgin coconut oil
  • 1
    Fill a medium saucepan halfway with water and bring to a boil. Remove from heat and add rice noodles; stir to seperate the noodles. Soak for 10 minutes or according to package directions.
    283 g flat rice (pad thai) noodles
  • 2
    Wash and dry the fresh produce.
    2 (227 g) pkg sugar snap peas
    2 small pkgs fresh basil
    2 (2 ½ cm) pieces ginger root
  • 3
    Drain shrimp in a colander and rinse under cold water until there are no more ice chunks; skip this step if you are using fresh shrimp. Spread out on a clean towel and pat dry.
    0.68 kg raw peeled shrimp, fresh or frozen
  • 4
    Peel and thinly slice onion into half rings.
    1 medium red onion
  • 5
    Peel and mince or grate the ginger.
  • 6
    Preheat a skillet over medium-high heat.
  • 7
    Peel and mince the garlic.
    4 cloves garlic
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom. Add onions and sugar snap peas. Cook, stirring occasionally, until the peas are tender crisp, 2-3 minutes. Transfer the veggies to a plate and return the skillet to the heat.
    2 tsp virgin coconut oil
  • 9
    Add more coconut oil to the skillet and swirl to coat the bottom. Add the shrimp, garlic, and ginger to the skillet. Cook until the shrimp are opaque, 1-2 minutes per side. Once done, remove from heat.
    2 tsp virgin coconut oil
  • 10
    When the noodles are tender, scoop out ½ cup of the cooking water, then drain in a colander. Rinse the noodles under cold running water.
  • 11
    Return the skillet to the heat and add noodles, veggies, soy sauce, fish sauce, maple syrup, and the reserved cooking water to the shrimp. Stir until well combined and heated through, 2-3 minutes.
    ¼ cup soy sauce
    2 tbsp fish sauce
    2 tbsp pure maple syrup
  • 12
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Roughly chop the peanuts.
    ½ cup peanuts, roasted unsalted
  • 13
    To serve, divide shrimp, noodles, and veggies between plates and sprinkle with basil and peanuts. Enjoy!