Easy Shrimp Pad See Ew

Shrimp Pad See Ew. Chewy tender wide rice noodles stir fried with juicy shrimp, egg and gai-lan in delicious savoury soy-based sauce. A tasty meal that comes together in 25 minutes or less!

5 from 1 vote

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Prep Time 15

Cook Time 7

Total Time 22

Course dinner, lunch

Cuisine thai

Servings

Calories per serving 574 kcal

Ingredients

200 grams dried wide flat rice noodle soaked in warm hot water until loose
10 Jumbo Shrimp peeled (170 grams)
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 just loosened (about 4 minutes), strain water. Make sure to separate your noodles if they're stuck together. Set aside.
Wash and roughly chop gai lan on an angle into 1-inch-long pieces. Mince your peeled garlic cloves.
Wash and peel your shrimp, removing tails if desired.
In a small bowl, beat two cracked eggs.
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!

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Suggested Equipment & Products

Wok

Large Non-Stick Pan

Measuring Set

Mixing bowl

Tongs

Steel Colander

Cutting Board

Nutrition