Simple Shrimp Pad See Yew

Shrimp Pad See Ew – A Tasty Thai Street Food You Can Make at Home

Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes––like lo mein, pan-fried noodles and Drunken Noodles. It comes together quickly as long as all the ingredients are prepared ahead of time and ready to go into the wok! It’s no wonder this deliciously chewy Pad See Ew pan-fried rice noodle is a popular street food in Thailand.

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Pad See Ew is a classic Thai street food dish that is easy to make and tastes delicious. This salty, sour stir-fried noodle dish is packed with flavor and can be made with a variety of ingredients, from chicken to shrimp. Shrimp Pad See Ew is a popular variation that is sure to delight your taste buds. If you’re looking for an easy way to enjoy the flavors of Thai street food at home, then Pad See Ew is the perfect meal for you and your family.

Serve Shrimp Pad See Yew with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.

Shrimp Pad See Yew

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Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes––like lo mein, pan-fried noodles and Drunken Noodles.

• Author: Mai Pham
• Prep Time: :15
• Cook Time: :15
• Total Time: :30
• Yield: 4 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: Asian

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 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)
• Lime wedges, for serving

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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 lime wedges.

Nutrition

• Serving Size: 4