15-Min Shrimp Pad See Ew Recipe

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Servings

Prep Time 5

Cook Time 10

1 pound shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
1 teaspoon cornstarch
1 tablespoon cooking oil, high-smoking-point oil like avocado, grapeseed, or peanut oil
3 cloves garlic, minced

To season the shrimp, on a plate, add the shrimp, salt, white pepper, and cornstarch. Mix until evenly coated and set aside.
Cut the Chinese broccoli into bite-sized pieces and mince the garlic.
To make the sauce, in a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water until combined.
To cook the rice noodles, in a pot over high heat, bring water to a boil. Add the dried rice noodles and cook for about 3 minutes, just until softened. Immediately transfer the noodles to cold water, then drain well.
To stir-fry the shrimp, in a wok over high heat, add 1 tablespoon of cooking oil. Add the shrimp and garlic, then stir-fry for about 1 minute, just until the shrimp turn lightly pink. Remove and set aside.
To stir-fry the eggs and Chinese broccoli, in the wok over high heat, add 1 tablespoon of cooking oil. Crack the eggs and stir-fry until partially set, then push them to the side. Add the Chinese broccoli and stir-fry for about 1 minute until slightly softened. Remove and set aside.
To make the pad see ew, in the wok over high heat, add the remaining 1 tablespoon of cooking oil. Add the drained rice noodles and stir-fry until heated through. Return the shrimp, eggs, and Chinese broccoli to the wok, then pour in the sauce. Toss everything together for about 1 minute until the noodles absorb the sauce.
Let the noodles sit undisturbed for about 15 seconds, then give everything one final toss and serve immediately.

Choose the right noodles: Look for wide dried rice noodles that contain rice flour plus a small amount of tapioca starch or modified starch in the ingredient list. That added starch helps the noodles stay chewy and elastic instead of breaking during stir-frying.
Undercook slightly: Boil the noodles just until softened but still a little firm in the center. They’ll finish cooking in the wok and stay pleasantly chewy instead of mushy.
Preheat the wok fully: The wok should be very hot before adding oil. High heat prevents sticking and helps create that subtle smoky flavor.
Let the noodles rest briefly: That 15-second pause before tossing allows direct contact with the wok, building light char and deep flavor.
Add shrimp back at the end: Shrimp cook quickly. Returning them at the final stage keeps them tender and juicy.
Protein swap: Substitute chicken, beef, pork, or tofu. Adjust cooking time depending on the protein used.

Author: CiCi Li

Course: Main Course

Cuisine: Thai