Shrimp Pad See Ew (Thai Stir-Fried Rice Noodles)
Bring the flavors of your favorite Thai takeout dinner to your kitchen with Shrimp Pad See Ew. This satisfying stir-fry combines chewy rice noodles, tender shrimp, crisp-tender bok choy, scrambled eggs, and a savory-sweet sauce. It’s a delicious choice for a weeknight dinner when you want something flavorful without spending hours in the kitchen.
Pad See Ew is a popular Thai stir-fried noodle dish known for its broad rice noodles and rich soy-based flavor. In this shrimp version, fish sauce, oyster sauce, soy sauce, sugar, and miso paste or fermented yellow beans come together to create a sauce with a balance of savory depth and sweetness. Garlic adds an aromatic foundation, while sliced Thai bird chiles or serrano peppers provide optional heat.
A large wok or roomy skillet is useful for this recipe because high heat helps the noodles sear instead of steam. Avoid overcrowding the pan, and cook in batches if necessary.
Wok Pan
Blue Diamond Hybrid Nonstick Stainless Steel 12” Wok with Lid, PFAS-Free Ceramic Diamond Bond Stir-Fry Pan, Induction Ready, Dishwasher & Oven Safe, Metal Utensil Safe, Stay-Cool Handle, Silver.
One of the keys to making great Shrimp Pad See Ew at home is preparing the ingredients before you begin cooking. Stir-frying moves quickly, so mix the sauce first, cut the bok choy, mince the garlic, and beat the eggs before heating your pan. Cook the bok choy and noodles until just tender, then prepare the shrimp separately so it stays juicy. When the noodles go into the hot skillet with the sauce, give them time to brown before tossing them too much. This helps develop the flavorful, lightly caramelized edges that make stir-fried noodles so appealing.
This recipe takes about 35 minutes from start to finish and makes four servings. Finish the dish with sliced chiles and roasted salted peanuts, if desired. Fresh cilantro, sprouts, and lime wedges make welcome additions at the table, adding freshness and brightness to the rich sauce.
Serve your Shrimp Pad See Ew hot from the skillet for a comforting homemade Thai-inspired meal. Once you have the ingredients prepped and the pan hot, you can bring together noodles, seafood, and vegetables in one satisfying dish that’s perfect for sharing.
Serve your Shrimp Pad See Ew straight from the wok, topped with sliced chiles and roasted peanuts if desired. Add cilantro, fresh sprouts, or a squeeze of lime to brighten the dish at the table. With its tender seafood, chewy noodles, crisp-tender greens, and deeply savory sauce, this homemade Thai favorite is a delicious alternative to ordering takeout.
Pad See Ew is what I would consider Thai fast food, right up there with all of my favorite takeout noodle dishes––like Asparagus Beef Lo Mein, Brothy Noodles and Drunken Noodles. Looking for another restaurant-inspired noodle dinner? Try our P.F. Chang’s Singapore Street Noodles with chicken, shrimp, and curry sauce.
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Shrimp Pad See Ew
- Total Time: :35
- Yield: 4 1x
Ingredients
- 3 tablespoons Asian fish sauce
- 1 tablespoon miso paste or fermented yellow beans
- 1 tablespoon oyster sauce
- 4 teaspoons sugar
- 1/4 cup low-sodium soy sauce
- 1 pound bok choy, cut into 2-inch pieces
- 2/3 pound dried rice stick noodles
- 1/4 cup plus 3 tablespoons vegetable oil
- 3/4 pound shelled and deveined medium shrimp
- Salt
- 4 large garlic cloves, minced
- 3 large eggs, beaten
- 3 Thai bird chiles or serrano chiles, thinly sliced
- 2 tablespoons chopped roasted salted peanuts (optional)
- Cilantro, Sprouts and Lime wedges, for serving
Instructions
- In a bowl, mix the Asian fish sauce, miso paste, oyster sauce, sugar and low-sodium soy sauce.
- In a large pot of boiling lightly salted water, cook the bok choy until crisp-tender, 2 minutes; transfer to a plate. Add the dried rice stick noodles to the boiling water and cook until firm but pliable, 5 minutes. Drain and rinse under cold water; shake out any excess water. Transfer the dried rice stick noodles to a bowl; toss with 1 tablespoon of the oil.
- Heat 1 tablespoon of the oil in a large nonstick skillet.
- Add the shrimp, season with salt and cook over high heat until pink throughout, 2 minutes. Add the shrimp to the bok choy.
- Add the remaining 1/4 cup plus 1 tablespoon of oil to the skillet and heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled.
- Add the rice noodles and toss lightly. Add the Asian fish sauce mixture and toss. Cook, without stirring, just until the liquid is nearly evaporated, about 5 minutes. Stir the rice noodles once, then cook until browned on the bottom, 2 to 3 minutes longer.
- Add the shrimp and bok choy; cook just until heated through. Transfer the rice noodles to a large platter, sprinkle with the chiles and roasted salted peanuts and serve with optional cilantro, sprouts and lime wedges.
Notes
- For a vegetarian version, skip the shrimp. Add firm tofu if you like. I often enjoy pad see ew with just the egg.
- The hardest part is controlling the sticky noodles, and stir frying them from the bottom of the pan gently so they don’t clump together.
- Prep Time: :15
- Cook Time: :20
- Category: Asian
- Method: Wok / Stove Top
- Cuisine: Thai