Description
Pad See Ew with shrimp is a quick and savory Thai noodle dish made with wide rice noodles, succulent shrimp, eggs, and Chinese broccoli in a flavorful stir-fry sauce. It’s ready in just 20 minutes and perfect for a weeknight dinner.
Ingredients
500 g fresh wide rice noodles (separated before stir-frying)
15 ml dark soy sauce
30 ml oil (vegetable or neutral oil)
10 medium shrimp, peeled and deveined
2 cloves garlic, minced
3 large eggs
30 ml oyster sauce
20 g white sugar
2 g white pepper
10 g seasoning powder (umami bouillon or blend)
100 g Chinese broccoli, roughly chopped
½ onion, chopped
Instructions
- Toss rice noodles with dark soy sauce in a bowl until well coated. Set aside.
- Blanch Chinese broccoli in boiling water for 30 seconds, then drain and set aside.
- Heat oil in a large skillet or wok over medium heat. Add shrimp and sauté until cooked through, then remove and set aside.
- Add minced garlic to the skillet and cook until fragrant, about 30 seconds.
- Crack eggs into the skillet and scramble until fully cooked. Push to one side of the pan.
- Add marinated noodles, oyster sauce, white pepper, white sugar, and seasoning powder. Stir-fry until well mixed.
- Return shrimp, Chinese broccoli, and chopped onion to the skillet. Toss together for 1–2 minutes until combined and hot.
- Serve hot and enjoy immediately.
Notes
Use tofu and vegetarian oyster sauce for a vegetarian version.
Dark soy sauce gives the signature flavor and color, but a mix of soy sauce and molasses can substitute.
Pad See Ew is traditionally not spicy, but chili can be added for heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 12g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 165mg
