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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