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Pad See Ew with Shrimps: An Authentic Thai Recipe
That sizzle from the wok. The smell of garlic hitting hot oil. Wide rice noodles are stir-fried with plump shrimp in a sweet-salty sauce. Pad See Ew with shrimps is a Thai street food classic. It is often called “drunken noodles” by mistake. This dish is a staple in Thai restaurants worldwide. The recipe is simpler than you might think. A hot wok and a few key ingredients are all that is needed.
Fresh wide rice noodles are recommended for the best texture. They can be found in the refrigerated section of Asian markets. Dried noodles can be used if fresh are not available. They must be soaked until pliable. The noodles are meant to have a chewy, slightly charred quality. This is achieved by high-heat cooking.
Essential Ingredients for Pad See Ew with Shrimps
The ingredient list for this Thai stir-fry is short. Each component plays a vital role. Fresh wide rice noodles are the star. Large, raw shrimp are peeled and deveined. Chinese broccoli, or gai lan, provides a bitter crunch. It can be substituted with broccolini or kale. Garlic is finely minced for quick infusion.
The sauce is what defines this Pad See Ew with shrimps recipe. Soy sauce, dark sweet soy sauce, and oyster sauce are combined. A touch of sugar is added to balance the saltiness. The dark soy sauce gives the dish its signature color and caramel notes. It should not be confused with regular soy sauce.
The Perfect Stir-Fry Technique
A very hot wok is required for authentic Pad See Ew with shrimps. The high heat is what creates the “wok hei” or breath of the wok. It is that smoky flavor found in restaurant versions. The wok is heated until it is almost smoking. Oil is then swirled around its surface.
Garlic is fried until it is fragrant. Shrimp are added and seared until they are just pink. They are removed from the wok to prevent overcooking. The noodles are then added. They are spread out in a single layer. This allows them to char slightly. The sauce is poured around the sides of the wok. It is allowed to caramelize before everything is tossed together.
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Pad See Ew with Shrimps
Pad See Ew with Shrimps is a popular Thai street food dish made with wide flat rice noodles, fresh shrimp, Chinese broccoli, and scrambled egg, all wok-fried in a savory soy-based sauce with a touch of smokiness. It’s quick, flavorful, and satisfying—perfect for a weeknight meal or a taste of authentic Thai cuisine at home.
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Equipment
Ingredients
- 8 oz wide flat rice noodles fresh preferred, or dried soaked until pliable
- 10 large shrimp peeled and deveined, tails optional
- 2 tbsp vegetable oil or neutral oil for frying
- 2 cloves garlic minced
- 2 large eggs lightly beaten
- 2 cups Chinese broccoli (gai lan) chopped into bite-sized pieces
- 2 tbsp dark soy sauce adds rich color and flavor
- 1 tbsp light soy sauce for balance
- 1 tsp oyster sauce optional, for depth
- 1/2 tsp sugar to balance flavors
- 1/4 tsp white pepper for authentic flavor
- 1 slice lime for serving
Instructions
- Prepare the Noodles: If using dried noodles, soak in hot water for 30–40 minutes until pliable but not mushy. Drain and set aside. If using fresh noodles, separate strands gently by hand.
- Mix the Sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce (if using), sugar, and white pepper. Set aside.
- Cook the Shrimp: Heat 1 tbsp oil in a wok over medium-high heat. Add shrimp and stir-fry for 2–3 minutes until pink and just cooked. Remove and set aside.
- Scramble the Eggs: Add a little more oil if needed, then pour in beaten eggs. Let set slightly, then scramble until just cooked. Push to one side of the wok.
- Stir-Fry Noodles and Vegetables: Add garlic, then the Chinese broccoli. Stir-fry for 1–2 minutes. Add noodles and pour in sauce. Toss quickly to coat, allowing the noodles to char slightly against the wok.
- Combine and Serve: Return shrimp to the wok and toss everything together for 1 minute. Remove from heat and serve hot with a lime wedge on the side.
Notes
🔹 For authentic Pad See Ew, cook noodles quickly over high heat to get that signature smoky ‘wok hei’ flavor.
🔹 Use fresh wide rice noodles if possible—they char better and absorb the sauce beautifully.
🔹 Chinese broccoli (gai lan) gives the best flavor, but you can substitute with broccolini or kale if unavailable.
🔹 Don’t overcrowd the wok, or noodles may steam instead of frying.
Nutrition
Calories: 520kcalCarbohydrates: 65gProtein: 28gFat: 16gSaturated Fat: 3gCholesterol: 190mgSodium: 1480mgPotassium: 520mgFiber: 4gSugar: 5gVitamin A: 45IUVitamin C: 38mgCalcium: 12mgIron: 22mg
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Choosing Shrimp for Your Pad See Ew
Large shrimp are recommended for this Pad See Ew with shrimps recipe. They hold up well to the high-heat stir-frying. The shrimp are peeled and deveined. Patting them dry with a paper towel is advised. This ensures a good sear is achieved. They are cooked just until opaque. Overcooked shrimp become rubbery.
Frozen shrimp can be used if fresh are not available. They should be thawed completely in the refrigerator. The tails can be left on or removed, based on preference. The wok is kept screaming hot during this process.
Common Mistakes to Avoid
Several errors can ruin your Pad See Ew with shrimps. The wok temperature is the most common issue. It is not hot enough. This causes the noodles to steam instead of fry. They become mushy and stick together. The sauce fails to caramelize properly.
Another mistake is the use of the wrong noodles. Fresh, wide rice noodles are essential. If they are not available, dried wide rice noodles are soaked. They must be softened but still firm before cooking. Over-soaking makes them fall apart in the wok.
Sauce Balance in Pad See Ew
The sauce for Pad See Ew with shrimps is a precise balance. It should be both sweet and salty. It should not be overly saucy or wet. The noodles are coated in a thin, glossy layer. The dark sweet soy sauce (kecap manis) is key. It provides color, sweetness, and thickness. It is found in most Asian grocery stores.
The sauce is tasted and adjusted before it is added to the wok. More sugar can be added if needed. A splash of vinegar can be included for brightness. The final dish is garnished with a squeeze of lime.
Serving and Pairing Suggestions
Pad See Ew with shrimps is served immediately. It is best eaten straight from the wok. It is often accompanied by prik nam som, a Thai vinegar chili sauce. This Asian noodle dish is a complete meal on its own. A simple cucumber salad can be served on the side.
Leftovers can be stored in the refrigerator. They are reheated in a wok or skillet. The microwave is not recommended. It makes the noodles gummy. The dish is not typically frozen. The texture of the noodles is compromised.
This Pad See Ew with shrimps recipe is a gateway to Thai cooking. The techniques are mastered with practice. The result is a restaurant-quality meal made at home. The keys are high heat, the right ingredients, and a confident hand.
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