Chewy rice noodles stir fried with juicy shrimp, egg and greens in savory sauce with umami flavor! This quick and easy shrimp pad see ew is a delicious noodle dish ready in 25 minutes or less! It's better-than-takeout and great for the family.
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What is Shrimp Pad See Ew?
Shrimp Pad See Ew features chewy rice noodles stir fried in a savoury and slightly tangy sauce with succulent shrimp, eggs, gai-lan and aromatics!
This Asian noodle dish originates from Thailand and many Thai restaurants or street vendors serve this as a main dish.
In Thai translation, “pad” means “fried” and “see ew” means “soy sauce”. It's a fantastic 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.
This meal comes together quickly in one pan without fuss and it's absolutely delicious! It's also a great way to get seafood into your diet.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Dried Wide Rice Noodles: or substitute with fresh rice noodles and microwave them at 30 second intervals for 2-3 minutes until they are easily pliable. You can find these type of noodle at the Asian market. Avoid using the thin rice noodles or vermicelli if possible.
- Jumbo Shrimp: or substitute with sliced chicken, pork, beef or extra-firm tofu if you don't like shrimp.
- Gai Lan: regular or baby gai-lan both work. If you're using regular gai-lan, I recommend sliced the thick stalks into thinner pieces so they can cook faster. Or substitute with bok choy or yu choy sum.
- Large Eggs
- Garlic
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Noodle Sauce
- Dark soy sauce: different than regular soy sauce as it's thicker and darker. If you can't find it, substitute with regular soy sauce to taste at the end of the cooking process.
- 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.
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
- Fish sauce: a common ingredient used in Southeast Asian cooking made of fish oils and salt that lends a very deep umami flavor! If you're gluten-free, substitute with a gluten-free fish sauce.
- White Granulated Sugar: or substitute with cane sugar to balance out the salty flavors and I don't recommend skipping.
- White vinegar/Rice vinegar/Apple cider vinegar
- Cold Water
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Don't over soak the dried rice noodles and check them at the 3 minute mark. If they're not firm and limp yet, soak for another minute until it is. But don't go past the 4 minute mark and you'll have soggy noodles. Alternatively you can also soak them in warm water for 10-15 minutes.
- Prepare the ingredients in advance as the cooking process is quick!
- Don't overcook the shrimp and make sure to push to the side of the pan after cooking because this prevents it from overcooking.
- Don't overcook the eggs. Once they scramble, quickly mix them with the shrimp.
- Perform a taste test on the rice noodles after they've been mixed with the sauce to check if they're to your desired texture. They should taste chewy and soft.
Instructions
Below are step-by-step instructions on 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 3-4 minutes), strain the noodles. Separate noodles if they're stuck together. Set aside.
- In a small bowl, combine noodle sauce ingredients and set aside.
- Heat 1 tablespoon vegetable oil in a large pan on medium heat. Fry minced garlic for 10 seconds until fragrant.
- Toss in shrimp and fry on both sides, just until 60% cooked. Then push everything to the side of the pan.
- Increase to medium-high heat and into the empty space of the wok, add remaining vegetable oil. Pour beaten eggs into the empty space and scramble them. Then toss with the shrimp.
- Toss in gai-lan, rice noodles and noodle sauce and stir-fry until greens have wilted and noodles are soft but chewy or al dente (perform a taste test of the noodles and if they need more time, add 1-2 tablespoon of cold water and stir fry for another 1-2 minutes). Remove off heat and enjoy!
Storage
- These noodles are best enjoyed immediately but 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, Pad See Ew, Chicken Pad Thai or Shrimp Pad Thai, Thai Glass Noodle Stir-Fry, Pad Woon Sen
- rice dishes like Thai Spicy Basil Fried Rice, Thai Railway Fried Rice
FAQ
Can I make this in advance?
These type of noodles are best enjoyed fresh but they can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat. Note: overtime the rice noodles will naturally become less chewy.
Can I omit the eggs if I'm allergic?
Yes, feel free to omit them if you're allergic.
📖 Recipe
Quick & Easy Shrimp Pad See Ew
Chewy rice noodles stir fried with juicy shrimp, egg and greens in savory sauce with umami flavor! This quick and easy shrimp pad see ew is a delicious noodle dish ready in 25 minutes or less! It's better-than-takeout and great for the family.
Ingredients
- 7 oz dried wide flat rice noodle or 16 oz/450 g fresh rice noodles
- ½ lb jumbo shrimp peeled & deveined
- 2 cups gai-lan roughly chopped (aka Chinese broccoli)
- 2 large eggs beaten
- 3 cloves garlic minced
- 2 tablespoon vegetable oil or any neutral oil
Noodle Sauce:
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon white vinegar or rice vinegar or apple cider vinegar
- 2 teaspoon fish sauce
- 2 teaspoon white granulated sugar or cane sugar
- 2.5 tablespoon water cold
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 3-4 minutes), strain the noodles. Separate noodles if they're stuck together. Set aside.
- In a small bowl, combine noodle sauce ingredients and set aside.
- Heat 1 tablespoon vegetable oil in a large pan on medium heat. Fry minced garlic for 10 seconds until fragrant.
- Toss in shrimp and fry on both sides, just until 60% cooked. Then push everything to the side of the pan.
- Increase to medium-high heat and into the empty space of the wok, add remaining vegetable oil. Pour beaten eggs into the empty space and scramble them. Then toss with the shrimp.
- Toss in gai-lan, rice noodles and noodle sauce and stir-fry until greens have wilted and noodles are soft but chewy or al dente. Perform a taste test of the noodles and if they need more time, stir fry for another 1-2 minutes and feel free to add 1-2 tablespoon water. Remove off heat and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 600kcal | Carbohydrates: 100g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 329mg | Sodium: 3.648mg | Potassium: 621mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1.031IU | Vitamin C: 81mg | Calcium: 173mg | Iron: 3mg
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.