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Shrimp Pad See Ew

shrimp pad see yew
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It’s said that this dish was created by Chinese immigrants who arrived in Thailand in the late 19th century. These immigrants were looking for a way to recreate the rice noodles they were used to eating back home. Thus, shrimp pad see ew was born! This dish is traditionally made with wide rice noodles, shrimp, Chinese broccoli, and a soy sauce-based seasoning. The noodles are first pan-fried until they’re nice and crispy, then the other ingredients are added in and cooked until everything is nice and tender.

Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.

Ingredients

Scale
  • 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

  1. In a bowl, mix the Asian fish sauce, miso paste, oyster sauce, sugar and low-sodium soy sauce.
  2. 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.
  3. Heat 1 tablespoon of the oil in a large nonstick skillet.
  4. Add the shrimp, season with salt and cook over high heat until pink throughout, 2 minutes. Add the shrimp to the bok choy.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://goingmywayz.com/pad-see-ew/