15-Min Shrimp Pad See Ew
15-Min Shrimp Pad See Ew
Ingredients
For the Shrimp
- 1 pound shrimp, deveined
- 1 pinch salt
- 1 pinch white pepper
- 1/2 teaspoon cornstarch
For the Vegetables and Aromatics
- 3 stalks Chinese broccoli, cut into bite-sized pieces
- 3 garlic, cloves, minced
For the Sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons water
Other Ingredients
- 1 pound rice noodles, wide, fresh or dried (prepared according to package directions if dried)
- 2 eggs, large
- 3 tablespoons oil, vegetable or canola, divided, as needed
Instructions
- 1
Prepare the shrimp: Place the deveined shrimp in a bowl. Season with a pinch of salt, a pinch of white pepper, and 1/2 teaspoon of cornstarch. Mix well until the shrimp are evenly coated.
⏱️ 2 min
- 2
Prepare vegetables and garlic: Cut the Chinese broccoli into bite-sized pieces. Mince the garlic finely.
⏱️ 2 min
- 3
Prepare the sauce: In a separate bowl, combine 1 tablespoon soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sugar, and 2 tablespoons water. Whisk everything together until the sugar is dissolved and the sauce is well combined.
⏱️ 2 min
- 4
Cook the rice noodles: Bring a pot of water to a rolling boil over high heat. Add the rice noodles and cook for about 3 minutes, or until tender but still firm. Immediately transfer the cooked noodles to a bowl of cold water to stop the cooking process. Drain the noodles thoroughly using a colander.
⏱️ 5 min
- 5
Cook the shrimp: Heat a wok over high heat and add 1 tablespoon of oil. Once the oil is hot, add the marinated shrimp and minced garlic to the wok. Stir-fry for about 1 minute until the shrimp are cooked through and turn pink. Remove the cooked shrimp and garlic from the wok and set aside.
⏱️ 2 min
- 6
Cook the eggs and Chinese broccoli: Add 1 tablespoon of oil to the hot wok over high heat. When the oil is hot, crack the 2 large eggs directly into the wok. Stir-fry the eggs until they are partially set and scrambled. Push the partially cooked eggs to one side of the wok. Add the cut Chinese broccoli to the other side of the wok. Stir-fry the Chinese broccoli for about 1 minute until it softens. Remove the cooked eggs and Chinese broccoli from the wok and set aside.
⏱️ 3 min
- 7
Combine all ingredients: Add 1 tablespoon of oil to the wok over high heat. Add the drained rice noodles to the wok. Stir-fry the noodles until they are heated through. Return the cooked eggs and Chinese broccoli, and the cooked shrimp and garlic to the wok with the noodles. Pour the prepared sauce evenly over all the ingredients. Toss everything together vigorously, ensuring the noodles and other ingredients are thoroughly coated with the sauce. Allow the noodles to absorb the sauce. Finally, let the noodles sit in the hot wok for about 15 seconds without stirring to develop a smoky, charred flavor (wok hei).
⏱️ 4 min
- 8
Serve: Serve the Shrimp Pad See Ew immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15-Min Shrimp Pad See Ew
For the Shrimp
- 1 pound shrimp, deveined
- 1 pinch salt
- 1 pinch white pepper
- 1/2 teaspoon cornstarch
For the Vegetables and Aromatics
- 3 stalks Chinese broccoli, cut into bite-sized pieces
- 3 garlic, cloves, minced
For the Sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons water
Other Ingredients
- 1 pound rice noodles, wide, fresh or dried (prepared according to package directions if dried)
- 2 eggs, large
- 3 tablespoons oil, vegetable or canola, divided, as needed
Instructions
- 1
Prepare the shrimp: Place the deveined shrimp in a bowl. Season with a pinch of salt, a pinch of white pepper, and 1/2 teaspoon of cornstarch. Mix well until the shrimp are evenly coated.
⏱️ 2 min - 2
Prepare vegetables and garlic: Cut the Chinese broccoli into bite-sized pieces. Mince the garlic finely.
⏱️ 2 min - 3
Prepare the sauce: In a separate bowl, combine 1 tablespoon soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sugar, and 2 tablespoons water. Whisk everything together until the sugar is dissolved and the sauce is well combined.
⏱️ 2 min - 4
Cook the rice noodles: Bring a pot of water to a rolling boil over high heat. Add the rice noodles and cook for about 3 minutes, or until tender but still firm. Immediately transfer the cooked noodles to a bowl of cold water to stop the cooking process. Drain the noodles thoroughly using a colander.
⏱️ 5 min - 5
Cook the shrimp: Heat a wok over high heat and add 1 tablespoon of oil. Once the oil is hot, add the marinated shrimp and minced garlic to the wok. Stir-fry for about 1 minute until the shrimp are cooked through and turn pink. Remove the cooked shrimp and garlic from the wok and set aside.
⏱️ 2 min - 6
Cook the eggs and Chinese broccoli: Add 1 tablespoon of oil to the hot wok over high heat. When the oil is hot, crack the 2 large eggs directly into the wok. Stir-fry the eggs until they are partially set and scrambled. Push the partially cooked eggs to one side of the wok. Add the cut Chinese broccoli to the other side of the wok. Stir-fry the Chinese broccoli for about 1 minute until it softens. Remove the cooked eggs and Chinese broccoli from the wok and set aside.
⏱️ 3 min - 7
Combine all ingredients: Add 1 tablespoon of oil to the wok over high heat. Add the drained rice noodles to the wok. Stir-fry the noodles until they are heated through. Return the cooked eggs and Chinese broccoli, and the cooked shrimp and garlic to the wok with the noodles. Pour the prepared sauce evenly over all the ingredients. Toss everything together vigorously, ensuring the noodles and other ingredients are thoroughly coated with the sauce. Allow the noodles to absorb the sauce. Finally, let the noodles sit in the hot wok for about 15 seconds without stirring to develop a smoky, charred flavor (wok hei).
⏱️ 4 min - 8
Serve: Serve the Shrimp Pad See Ew immediately.
⏱️ 1 min