Shrimp Pad See Ew

★ 4.2 · Medium

Wide rice noodles charred in a smoking-hot wok with plump shrimp, Chinese broccoli, and egg in a sweet dark soy glaze. The key to authentic flavor is high heat and minimal stirring.

20 minPrep Time

15 minCook Time

35 minTotal Time

3 servingsYield

Why You'll Love This

Smoky wok-charred noodles without a professional burner
Ready faster than ordering takeout
Balanced sweet-salty sauce with a hit of white pepper

Ingredients

12 ozfresh wide rice noodles (or 8 oz dried, soaked)
1 lblarge shrimp, peeled and deveined
3 tbspvegetable oil, divided
3garlic cloves, minced
2large eggs
3 cupsChinese broccoli or broccolini, cut into 2-inch pieces
3 tbspdark soy sauce
2 tbspregular soy sauce
1 tbspoyster sauce
1 tbspsugar
1 tspwhite vinegar
to tastewhite pepper

Nutrition (estimated per serving)

460Calories

26gProtein

14gFat

58gCarbs

3gFiber

1120mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

If using fresh rice noodles, gently separate them by hand; if dried, soak in warm water 20 minutes until pliable, then drain well. Handle fresh noodles gently so they do not tear.
Whisk together the dark soy sauce, regular soy sauce, oyster sauce, sugar, and vinegar in a small bowl; set this sauce aside.
Pat the shrimp dry with paper towels; excess moisture will cause them to steam instead of sear.
Heat a 12-inch wok over high heat until just smoking. Add 1 tbsp oil and swirl to coat.
Add the shrimp in a single layer and sear undisturbed for 1 minute, then flip and cook 1 more minute until pink and just opaque. Remove to a plate.
Add 1 tbsp oil to the wok. Add garlic and stir-fry 15 seconds until fragrant.
Push garlic to one side, crack the eggs into the empty space, and scramble for 30 seconds until just set, then break up and mix through.
Add the Chinese broccoli and stir-fry for 1 to 2 minutes until stems are crisp-tender and leaves are wilted.
Add the remaining 1 tbsp oil and the noodles. Pour the sauce over the top.
Using a spatula, toss and fold the noodles gently but frequently for 2 to 3 minutes, pressing them against the hot wok surface occasionally to develop light char spots; avoid overstirring, which breaks the noodles.
Return the shrimp to the wok and toss for 1 minute until heated through and everything is evenly coated in sauce.
Season with white pepper, remove from heat, and serve immediately.

Tips

Fresh rice noodles are delicate; if they are cold and stiff from the fridge, microwave for 20 seconds or steam briefly to loosen them before separating by hand.
Work in batches if your wok is smaller than 12 inches; overcrowded noodles steam rather than char and turn gummy.