Chewy rice noodles stir fried with juicy shrimp, eggs, Chinese broccoli and garlic in savory and sweet sauce! This quick and easy shrimp pad see ew is ready in 20 minutes! A tasty main or meal that is great for the whole family!
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Shrimp Pad See Ew features chewy rice noodles stir fried in a savoury and slightly sweet sauce with succulent shrimp, eggs, Chinese broccoli (or gai-lan) and garlic.
This popular Asian noodle dish originates from Thailand. Many Thai restaurants or Thai street vendors serve this for lunch or dinner. It's a favorite among many, including myself!
In translation, “pad” means “fried” and “see ew” means “soy sauce”. It's a delicious stir-fry dish that you can make at home with simple ingredients!
It's especially convenient if you have a bag of frozen shrimp in the freezer and dried rice noodles in the pantry.
Why you'll love this recipe:
- easily made in 20-minutes in one-pan!
- great for a busy weeknight meal.
- fantastic for the whole family, including the kids as it's not spicy.
- a great way to add seafood to your diet.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Dry Wide Rice Noodle Sticks (10 mm wide): or substitute with fresh wide rice noodles or fresh rice noodle rolls sliced into 1.5-inch wide pieces and skip the first step.
- Jumbo Shrimp: or substitute with sliced chicken, pork shoulder, steak or extra-firm tofu.
- Chinese Broccoli (a.k.a. Gai Lan): or substitute with sliced bok choy, yu choy sum, napa cabbage or broccolini.
- Large Eggs
- Garlic
- Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.
Noodle Sauce
- Oyster Sauce: or substitute with vegetarian stir fry sauce if you don't like oysters.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce, tamari sauce, coconut aminos or a gluten-free soy sauce.
- Dark Soy Sauce: or substitute with dark mushroom soy sauce or regular soy sauce.
- White Vinegar: or substitute with rice vinegar or apple cider vinegar.
- White Granulated Sugar: or substitute with cane sugar, palm sugar or brown sugar.
- Fish Sauce: for extra umami-flavor!
- Water: cold or room temperature.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Thinly slice the thicker Chinese broccoli stems, so they can cook through.
- After preparing the rice noodle sticks, rinse off with running cold water and mix in 1 teaspoon of neutral oil to prevent them from sticking to each other.
- Don't overcook the shrimp. Once they begin to become pink and curled remove them from the pan.
- Use two spatulas to gently toss the noodles to prevent breakage.
- Char the noodles in the pan for an extra 30-60 seconds for more flavor.
Instructions
Below are step-by-step instructions on how to make shrimp pad see ew:
- Bring a large pot of water to boil on high heat and boil the dry wide rice noodle sticks for 5-6 minutes or until al dente. Strain and rinse off with cold running water. Strain again and mix in 1 teaspoon or 5 ml of vegetable oil to prevent the noodles from sticking to each other.
- In a small bowl, combine noodle sauce ingredients as listed above and set aside.
- In a large pan, heat 2 teaspoon or 10 ml vegetable oil on medium-high heat. Fry shrimp until pink and curled, about 1 minute. Remove from the pan and set aside.
- Next add 1 teaspoon or 5 ml of vegetable oil into the pan, fry minced garlic for 10 seconds. Add chopped Chinese broccoli for 30 seconds. Push everything to the side of the pan.
- Then add 2 teaspoon / 10 ml vegetable oil into the empty space, add beaten eggs and let them sit for 10 seconds and then scramble them breaking them into bite-sized pieces. Toss with everything else and push it all to the side.
- Add in remaining vegetable oil, rice noodles and noodle sauce and toss until noodles are evenly coated. Add in shrimp. Toss everything until combined and most of the sauce has absorbed into the noodle. Allow the noodles to char in the pan for 30-60 seconds for extra flavor. Serve and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing shrimp pad see ew as the rice noodles and greens will become soggy.
Pairing Suggestions
Shrimp pad see ew serves well with:
- starters like egg rolls or fresh spring rolls
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- cooked protein like bang bang shrimp, crying tiger beef, Thai garlic shrimp, or pad kra pao
- noodle dishes like Thai Drunken Noodles, Chicken Pad Thai, Shrimp Pad Thai, Thai Glass Noodle Stir-Fry, Pad Woon Sen
- rice dishes like Thai Spicy Basil Fried Rice or Thai Railway Fried Rice
FAQ
Shrimp pad see ew can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat until hot. Note: the noodles will lose their chewy texture over time, so it's best to enjoy these fresh.
Shrimp pad see ew can be made gluten-free by substituting both soy sauces, oyster sauce and fish sauce with gluten-free versions that can be found online at or select Asian grocery stores.
Shrimp pad see ew can be made spicy by adding fresh red chili, sambal oelek, red chili flakes or chili oil.
More like this
Looking for variations? Try my Pad See Ew (Thai Stir-Fried Noodles) or Egg Pad See Ew!
📖 Recipe
20-min. Easy Shrimp Pad See Ew
Ingredients
- 7.05 oz dried wide flat rice noodle 10-mm wide
- ½ lb jumbo shrimp peeled & deveined
- 2 cups Chinese broccoli chopped into 2-inch long pieces with thick stalks thinly sliced
- 2 large eggs beaten
- 3 garlic cloves minced
- 2 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 2 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon white vinegar or rice vinegar / apple cider vinegar
- 4 teaspoon white granulated sugar or cane sugar / brown sugar
- 1 teaspoon fish sauce
- 1 tablespoon water cold or room temperature
Instructions
- Bring a large pot of water to boil on high heat and boil the dry wide rice noodle sticks for 5-6 minutes or until al dente. Strain and rinse off with cold running water. Strain again and mix in 1 teaspoon or 5 ml of vegetable oil to prevent the noodles from sticking to each other.
- In a small bowl, combine noodle sauce ingredients as listed above and set aside.
- In a large pan, heat 2 teaspoon or 10 ml vegetable oil on medium-high heat. Fry shrimp until pink and curled, about 1 minute. Remove from the pan and set aside.
- Next add 1 teaspoon or 5 ml of vegetable oil into the pan, fry minced garlic for 10 seconds. Add chopped Chinese broccoli for 30 seconds. Push everything to the side of the pan.
- Then add 2 teaspoon / 10 ml vegetable oil into the empty space, add beaten eggs and let them sit for 10 seconds and then scramble them breaking them into bite-sized pieces. Toss with everything else and push it all to the side.
- Add in remaining vegetable oil, rice noodles and noodle sauce and toss until noodles are evenly coated.
- Add in shrimp. Toss everything until combined and most of the sauce has absorbed into the noodle. Allow the noodles to char in the pan for 30-60 seconds for extra flavor. Serve and enjoy!
Rosemary
Yum! Wide noodles are my favorite kind of noodle to cook with in Asian foods. What do you think about chicken instead of shrimp?
christieathome
Thank you Rosemary! Yes chicken will work too for this dish.