In order to bring you the best organic produce, some ingredients may differ from those depicted.
Thai turkey pad see ew with “zoodles” and broccoli leaves
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 340 Calories/Serving
This paleo version of Thai pad see ew stars our house-made hoisin sauce, a genius blend of almond butter, dried plums, molasses, and wait for it . . . pumpkin puree.
In your bag
- 2 organic zucchini or yellow squash
- Your choice of protein
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic carrot
- 1 small bunch organic broccoli leaves or other leafy greens (about 6 ounces)
- Sunbasket hoisin sauce base (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - toasted sesame oil - kosher salt - granulated garlic)
- Sunbasket sesame dressing base (coconut aminos - apple cider vinegar - toasted sesame oil)
- 1 tablespoon fish sauce
- 1 egg
Nutrition per serving
Calories 340, Total Fat 18g (23% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 690mg (30% DV), Total Carb. 19g (7% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 3g Added Sugars, 6% DV), Protein 29g
Contains: Eggs, Fish (anchovy), Tree Nuts (almond, coconut), Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the “zoodles”
- Lay the zucchini flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the zucchini, season lightly with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Transfer to a plate. Do not clean the pan.
Prep your protein
- Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
Prep the remaining ingredients
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
- Remove any coarse stems from the broccoli leaves; coarsely chop the leaves.
- In a small bowl, stir together the hoisin sauce base, half the sesame dressing base, and half the fish sauce. Add more sesame dressing base and fish sauce to taste.
Cook your protein and vegetables
In the same pan used for the zucchini, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add your protein and season with salt and pepper. Cook, stirring and breaking up the ground meat if using, until your protein is lightly browned but not yet cooked through, 1 to 3 minutes for shrimp and 3 to 4 minutes for ground meat.
Stir in the carrot and broccoli leaves and cook until crisp-tender, 1 to 2 minutes. Stir in the hoisin-sesame mixture and cook until your protein is cooked through, about 1 minute. Add the “zoodles” and toss to coat.
Cook the egg; finish the pad see ew
Using a spoon or spatula, move your protein and vegetables to one side of the pan. Increase the heat to high, crack the egg directly into the pan, and scramble the egg until just starting to set, 1 to 2 minutes. Stir to incorporate the egg with your protein and vegetables. Remove from the heat and season to taste with salt and pepper.
Transfer the pad see ew to individual bowls and serve.
- Pat the zucchini dry.
- Press the garlic (if you have a press).
- Scrub the carrot.
- Stir the hoisin-sesame mixture.
- Time the cooking.