Shrimp Pad See Ew. Chewy tender wide rice noodles stir fried with juicy shrimp, egg and gai-lan in savoury soy-based sauce with umami flavor! A tasty meal that comes together in 25 minutes or less!
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What is Pad See Ew?
Pad See Ew is a delicious noodle dish that originates from Thailand. In Thai, “Pad” means “fried” and “see ew” means “soy sauce”. The dish features chewy rice noodles stir fried in a savoury sweet sauce with a hint of tanginess. The noodles are accompanied with eggs, gai lan, succulent shrimp and garlic. It's a fantastic main dish or meal on its own. This stir-fry dish is very quick and easy to make at home.
I really enjoy making this dish because I usually have a bag of frozen shrimp on hand and dried rice noodles are often in my pantry. These noodles come together very quickly as it's simply being stir fried. I've made Pad See Ew countless times and I'm excited to share this shrimp version with you!
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry the Asian ingredients.
- Dried Wide Rice Noodles: or if you prefer the fresh rice noodles you can use those as a substitute
- Jumbo Shrimp
- Gai Lan: or any Asian leafy greens
- Eggs
- Garlic
- Vegetable oil
Pad See Ew Sauce:
- Dark soy sauce: different than regular soy sauce as it's thicker and darker.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Oyster sauce: this gives it that umami flavor. If you don't like oyster, substitute with vegetarian stir fry sauce. This is not to be confused with Hoisin sauce, which looks similar.
- Fish sauce: a key ingredient in many Thai noodle dishes and one I would not skip!
- Sugar: to balance out the salty flavors
- White vinegar
- Water
How to make Shrimp Pad See Ew
- In a large bowl with your dried rice noodles, pour boiling hot water over top to cover the noodles. Soak until limp but firm (about 4 minutes), strain water. Separate your noodles if they're stuck together. Set aside.
- In another bowl, combine noodle sauce ingredients.
- Bring your wok to medium heat, as it heats add oil and minced garlic. Allow this to fry for 10 seconds or until fragrant.
- Toss in shrimp and fry on both sides just until pink. Then quickly sweep everything to the side.
- Into the empty space of the wok, pour beaten egg and scramble them. While eggs are still runny, mix it into the shrimp.
- Quickly toss in gai-lan, rice noodles and noodle sauce.
- Toss everything together until noodles are coated in sauce. Cook until noodles are soft but chewy or to your desired texture. Serve and enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- Do not over soak the rice noodles. You only want them to become limp yet firm to touch. It's always best to under soak them if you're not sure as you can add water to cook them when you stir fry.
- Combine noodle sauce ingredients in advance. Success is in the prep!
- Do not overcook the shrimp. Only cook until it's just pink.
- Do not overcook the eggs. Quickly scramble them until they take shape and remain moist looking.
- Feel free to add some water to the noodles if they don't become softened enough.
FAQ
Can I use fresh rice noodles instead?
Yes.
Can I substitute with another protein?
Yes, sliced chicken, pork, beef or tofu will work.
Can I omit the eggs?
Yes.
Other recipes you may like!
- Thai Glass Noodle Stir-Fry
- Thai Railway Fried Rice
- Pad Woon Sen
- Chicken Pad See Ew
- Thai Drunken Noodles
- Authentic Chicken Pad Thai
📖 Recipe
Easy Shrimp Pad See Ew
Ingredients
- 200 grams dried wide flat rice noodle
- 180 grams Jumbo Shrimp peeled & deveined
- 2 cups Gai-Lan (Chinese Broccoli) roughly chopped
- 2 Eggs beaten
- 1.5 tablespoon Garlic minced
- 2 tablespoon Vegetable oil
Noodle Sauce:
- 1.5 tablespoon Dark soy sauce
- 2 tablespoon Regular soy sauce
- 2 tablespoon Oyster sauce
- 2 teaspoon Fish sauce
- 2 teaspoon white granulated sugar
- 1 tablespoon White vinegar
- 2.5 tablespoon Water
Instructions
- In a large bowl with your dried rice noodles, pour boiling hot water over top to cover the noodles. Soak until limp but firm (about 4 minutes), strain water. Separate your noodles if they're stuck together. Set aside.
- In another bowl, combine noodle sauce ingredients.
- Bring your wok to medium heat, as it heats add oil and minced garlic. Allow this to fry for 10 seconds or until fragrant.
- Toss in shrimp and fry on both sides just until pink. Then quickly sweep everything to the side.
- Into the empty space of the wok, pour beaten egg and scramble them. While eggs are still runny, mix it into the shrimp.
- Quickly toss in gai-lan, rice noodles and noodle sauce.
- Toss everything together until noodles are coated in sauce. Cook until noodles are soft but chewy or to your desired texture. 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.