Bring a large pot of water with a large pinch of salt to a boil. Cut the broccoli florets into bite-sized pieces. Halve, peel, and thinly slice the shallot. Thinly slice the garlic. Thinly slice the mushrooms. Roughly chop the peanuts. Peel and grate the ginger. Tear the basil leaves into small pieces. Thinly slice the Thai chili pepper, removing the seeds if you prefer less heat.

Heat 1/2 tablespoon oil in a large pan over medium-high heat. Add the garlic to the pan and cook 30 seconds, until fragrant. Add the broccoli and toss to coat in the oil. Season with salt and pepper. Add 1/2 cup water to the pan and cook, tossing, for 4-5 minutes, until the broccoli is tender and water has evaporated. Season with salt and pepper and set aside.

In the same pan, heat another 1 tablespoon oil over medium-high heat. Add the mushrooms to the pan and cook, tossing, 4-5 minutes, until golden brown. Season with salt and pepper, then set aside with the broccoli.

Add the rice noodles to the boiling water, remove from heat, and let sit for 6-7 minutes, until al dente. Stir occasionally to prevent clumping. Drain and rinse under water.

In a small bowl, combine the soy sauce and 1 tablespoon sugar.

In the same pan, heat another 1/2 tablespoon oil. Add the shallot and Thai chili pepper (to taste, it’s very spicy!) and cook 2-3 minutes, until softened. Add the ginger and shrimp to the pan and cook 1-2 minutes, until shrimp are just barely opaque. Season with salt and pepper.

Finish the Pad See Ew: Add the broccoli, mushrooms, basil, rice noodles, and the soy sauce mixture into the pan. Toss for 1-2 minutes, until thoroughly combined and heated through.

Serve the Pad See Ew divided between bowls and garnished with the peanuts. Enjoy!