Shrimp Pad See Ew

Name: Shrimp Pad See Ew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 8 ounces wide rice noodles; 1 pound large shrimp, peeled and deveined; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon dark soy sauce; 1 teaspoon sugar; 3 cloves garlic, minced; 2 eggs; 2 cups Chinese broccoli or regular broccoli florets; 2 tablespoons vegetable oil; White pepper, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Pad see ew is not supposed to be polite. The noodles should hit a screaming-hot wok, catch dark caramelized spots, and come out glossy with soy sauce instead of softly steaming in a puddle. This shrimp version uses wide rice noodles, large shrimp, broccoli, eggs, garlic, and a sauce built from regular soy, dark soy, oyster sauce, and a little sugar.

The order matters because everything cooks quickly. Soak the noodles only until pliable, not fully soft. Sear the shrimp for about a minute per side and remove them before adding garlic and broccoli. Scramble the eggs in the open part of the wok, then add the drained noodles and sauce over the highest heat you can manage. Those two minutes of tossing are where the noodles finish cooking and pick up the char that separates pad see ew from a bowl of sauced rice noodles.

The shrimp returns at the end so it stays tender instead of volunteering for a second full cooking shift. A dusting of white pepper finishes the dish. If the first few noodles stick to the wok, do not panic and start stirring like you are defusing something. Give them a second. Browning requires contact, and contact requires leaving them alone long enough to misbehave.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

8 ounces wide rice noodles
1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
3 cloves garlic, minced
2 eggs
2 cups Chinese broccoli or regular broccoli florets
2 tablespoons vegetable oil
White pepper, for serving

Instructions

1Soak rice noodles in hot water 8 to 10 minutes until pliable but not fully soft. Drain.
2Mix soy sauce, oyster sauce, dark soy sauce, and sugar.
3Heat oil in a wok over the highest heat possible. Cook shrimp 1 minute per side until pink and opaque. Remove.
4Add garlic, then broccoli. Stir-fry 2 minutes until bright green.
5Push vegetables to the side. Crack eggs into the wok and scramble.
6Add drained noodles and sauce mixture. Toss everything together for 2 minutes until the noodles are charred in spots.
7Return shrimp and toss once. Serve with white pepper.

Nutrition Information

Estimated per serving: 1 of 4 servings.

450Calories

37 gProtein

52 gCarbohydrates

10 gTotal Fat

2 gSaturated Fat

2 gFiber

2 gTotal Sugars

1270 mgSodium

305 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

The wok must be screaming hot. Pad see ew needs high heat for that smoky, charred flavor (wok hei).
Dark soy sauce is what gives the noodles their signature dark color. Regular soy sauce alone won't do it.
Don't stir constantly — let the noodles sit against the hot wok to develop char marks.

Substitutions

shrimp → chicken, beef, or tofu Slice thin so it cooks fast at high heat.

wide rice noodles → lo mein noodles or udon Different noodle, similar technique.

dark soy sauce → regular soy sauce plus a splash of molasses Approximates the color and sweetness.

Storage Instructions

Best eaten fresh. Leftovers refrigerate for 1 day but noodles get soggy.

Make Ahead

Prep all ingredients before starting — this dish cooks in under 10 minutes.

Freezing

I would not freeze the finished Pad See Ew. Rice noodles become soft and brittle after freezing, while the shrimp and broccoli also lose texture. This one is best cooked fresh.

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