If you have ever found yourself craving the perfect balance of sweet, salty, and savory flavors with tender shrimp and chewy noodles, you are going to love this Pad See Ew Shrimp Recipe. This dish brings together the wonderful textures of fresh wide rice noodles and crisp Chinese broccoli, enhanced by the rich depth of dark soy sauce and oyster sauce. It’s a quick yet impressive meal that tastes like it took hours to prepare but comes together in just 20 minutes. Whether you’re a longtime fan of Thai cuisine or trying Pad See Ew for the first time, this shrimp version will quickly become your go-to comfort food.
Ingredients You’ll Need
Every ingredient in this Pad See Ew Shrimp Recipe has a purpose, creating a harmony of texture, flavor, and color that makes the dish so special. By keeping the ingredient list simple and focused, each component shines without overpowering the others. Here’s what you’ll need to make this authentic and delicious stir-fry.
- 500 g fresh wide rice noodles: These noodles bring the chewy, silky base that soaks up the flavors perfectly.
- 15 ml dark soy sauce: Provides the rich, umami depth and that classic dark color.
- 30 ml vegetable or neutral oil: A neutral oil allows the other ingredients to stand out without altering the taste.
- 10 medium shrimp, peeled and deveined: Tender and juicy, shrimp add a lovely seafood sweetness to the dish.
- 2 cloves garlic, minced: Fresh garlic adds an aromatic warmth that is essential in any stir-fry.
- 3 large eggs: Eggs add extra protein and a silky texture that ties the dish together.
- 30 ml oyster sauce: This adds a savory depth and slight sweetness, boosting the overall flavor complexity.
- 20 g white sugar: Balances the salty and savory elements with a subtle sweet note.
- 2 g white pepper: Adds a mild and fragrant heat that complements the shrimp beautifully.
- 10 g seasoning powder (umami bouillon or blend): Enhances the savory profile without overpowering the dish.
- 100 g Chinese broccoli, roughly chopped: Provides a crunchy, fresh green contrast to the soft noodles.
- ½ onion, chopped: Adds sweetness and a mild bite that rounds out the flavors.
How to Make Pad See Ew Shrimp Recipe
Step 1: Marinate the Noodles
Begin by tossing the fresh wide rice noodles with the dark soy sauce until they’re evenly coated. This step is essential because it ensures the noodles absorb that beautiful deep color and rich flavor right from the start, allowing every bite to be perfectly seasoned.
Step 2: Prepare the Chinese Broccoli
Bring a pot of water to a rolling boil and blanch the Chinese broccoli for 30 seconds. This quick blanching keeps the greens vibrant and crisp-tender, locking in their fresh flavor and bright color—exactly what you want to complement the noodles and shrimp later on.
Step 3: Cook the Shrimp
Heat your oil in a large skillet or wok over medium heat, then add the shrimp. Sauté them until they turn pink and are cooked through but still tender, about 2-3 minutes. Once done, remove the shrimp and keep them aside while you finish the rest of the dish. This prevents overcooking and keeps them juicy.
Step 4: Sauté Garlic and Scramble Eggs
In the same pan, toss in the minced garlic and cook just until it becomes fragrant—around 30 seconds. Then crack the eggs directly into the pan and scramble them until fully cooked. Push the eggs to one side of the pan, creating a space for the noodles in the next step.
Step 5: Stir-Fry the Noodles and Seasonings
Add your marinated noodles back into the skillet along with oyster sauce, white pepper, white sugar, and seasoning powder. Stir-fry everything together to make sure the noodles soak up all these layers of flavor. This step builds the bold, balanced taste that Pad See Ew is famous for.
Step 6: Combine Shrimp, Vegetables, and Onions
Return the cooked shrimp, blanched Chinese broccoli, and chopped onions to the pan. Toss them together for 1 to 2 minutes just to combine, heat through, and marry all the flavors perfectly. At this point, your Pad See Ew Shrimp Recipe is almost ready to enjoy!
Step 7: Serve It Hot
Once everything is heated through and combined, serve the dish immediately while it’s hot and bursting with flavor. The balance of tender noodles, juicy shrimp, crisp greens, and savory seasoning is simply irresistible.
How to Serve Pad See Ew Shrimp Recipe
Garnishes
To elevate your Pad See Ew Shrimp Recipe, sprinkle some fresh chopped cilantro or sliced scallions over the top. A wedge of lime on the side can add a bright and zesty contrast that lifts the dish beautifully. If you like a bit of extra heat, add some crushed red pepper flakes or a drizzle of chili oil.
Side Dishes
Pad See Ew itself is quite filling, but if you want to round out the meal, serve it with a simple cucumber salad or an aromatic jasmine rice. Light pickled vegetables also make a perfect crunchy, tangy counterpoint that refreshes the palate between bites.
Creative Ways to Present
For a fun twist on presentation, pile the shrimp and noodles into individual shallow bowls to emphasize the vibrant colors and textures. Adding edible flowers or thin slices of fresh chili peppers can give a restaurant-worthy look that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Pad See Ew Shrimp Recipe, store them in an airtight container in the refrigerator. Consume within 1-2 days for the best texture and flavor, keeping in mind that rice noodles can sometimes firm up after cooling.
Freezing
While freezing is possible, it’s best to enjoy Pad See Ew fresh because noodles and shrimp may lose their ideal texture when thawed. If you do freeze it, separate portions and reheat gently to minimize dryness or toughness.
Reheating
Reheat leftovers in a hot skillet with a splash of water or oil to loosen the noodles and revive moisture. Avoid microwaving for too long, as it can make the noodles rubbery and the shrimp tough. A quick stir-fry is the key to bringing back that fresh-cooked quality.
FAQs
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can work well for this Pad See Ew Shrimp Recipe. Just thaw them completely and pat dry before cooking to prevent excess moisture in the stir-fry.
What vegetable can I substitute for Chinese broccoli?
If you can’t find Chinese broccoli, regular broccoli, kale, or even bok choy make excellent substitutes. They won’t be exactly the same but will still provide a nice crunch and color.
Is oyster sauce necessary for this recipe?
Oyster sauce is essential because it adds a rich, savory sweetness that defines the dish’s flavor profile. However, vegetarian oyster sauce or mushroom sauce can be used as alternatives if you prefer.
How can I make Pad See Ew less salty?
Adjust the amount of dark soy sauce and oyster sauce if you want a less salty version. Start with slightly less and add to taste as you stir-fry.
Can I prepare the noodles in advance?
Yes, you can toss the noodles with the dark soy sauce a few hours ahead and keep them covered in the fridge, but avoid doing this overnight as the noodles might become too soft or sticky.
Final Thoughts
This Pad See Ew Shrimp Recipe is a fantastic way to bring the vibrant tastes of Thai street food right into your kitchen with simplicity and speed. Every bite delivers a perfect harmony of flavors and textures that’s sure to become a family favorite. Give it a try and watch how quickly it disappears from the plate—just like it does in amazing Thai restaurants!
Print
Pad See Ew Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
A quick and flavorful Pad See Ew recipe featuring succulent shrimp, wide rice noodles, and vibrant Chinese broccoli, all stir-fried with a savory blend of soy sauce, oyster sauce, and aromatic seasonings. Perfect for a satisfying weeknight meal ready in just 20 minutes.
Ingredients
Marinade & Noodles
- 500 g fresh wide rice noodles (separated before stir-frying)
- 15 ml dark soy sauce
Protein
- 10 medium shrimp, peeled and deveined
- 3 large eggs
Vegetables
- 100 g Chinese broccoli, roughly chopped
- ½ onion, chopped
- 2 cloves garlic, minced
Sauces & Seasonings
- 30 ml vegetable or neutral oil
- 30 ml oyster sauce
- 20 g white sugar
- 2 g white pepper
- 10 g seasoning powder (umami bouillon or blend)
Instructions
- Marinate Noodles: Toss the fresh wide rice noodles with 15 ml dark soy sauce in a bowl until they are thoroughly coated. Set aside to absorb the flavor.
- Blanch Chinese Broccoli: Bring a pot of water to boil and blanch the roughly chopped Chinese broccoli for 30 seconds. Drain well and set aside to keep the vibrant color and texture.
- Cook Shrimp: Heat 30 ml of oil in a large skillet or wok over medium heat. Add the peeled and deveined shrimp, sautéing until they turn pink and are cooked through. Remove shrimp from the pan and keep aside.
- Sauté Garlic: In the same skillet, add the minced garlic and cook for about 30 seconds until it becomes fragrant but not burned.
- Scramble Eggs: Crack the eggs directly into the skillet and scramble them until fully cooked. Push the scrambled eggs to one side of the pan to make room for the noodles.
- Cook Noodles: Add the marinated noodles, oyster sauce, white pepper, white sugar, and seasoning powder to the skillet. Stir-fry the mixture well to combine all ingredients and heat the noodles through evenly.
- Combine Ingredients: Return the cooked shrimp, blanched Chinese broccoli, and chopped onion to the skillet. Toss all components together and stir-fry for another 1 to 2 minutes until everything is heated and well mixed.
- Serve: Plate the Pad See Ew shrimp immediately while hot for the best flavor and texture. Enjoy your meal!
Notes
- Use fresh wide rice noodles for the best texture; if using dried, soak or boil according to package instructions before stir-frying.
- Blanching the Chinese broccoli briefly prevents overcooking during stir-frying, preserving its color and crunch.
- Adjust seasoning powder quantity or omit if you prefer less sodium.
- You can substitute shrimp with chicken or tofu for a different protein option.
- Make sure the wok or skillet is hot enough to achieve that authentic smoky ‘wok hei’ flavor.
