Shrimp Pad See Ew Recipe

If using dried or refrigerated rice noodles, loosen them gently under warm water or steam until pliable but not mushy; separate into individual wide strips. If using fresh noodles, gently separate with your hands. Pat noodles dry on a paper towel if too wet.

Thaw shrimp if frozen, pat dry and season lightly with a pinch of white pepper and 1/4 tsp light soy (optional). Cut thick stems from gai lan and reserve tougher stems to cook a bit longer.

Mix the sauce: in a small bowl combine dark soy, light soy, oyster sauce, fish sauce, sugar, white pepper and water or broth. Stir until sugar dissolves. Taste — it should be savory, slightly sweet and dark; adjust soy or sugar if necessary.

Heat and cook shrimp

Heat a large flat-bottom wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add shrimp in a single layer and cook undisturbed 45–60 seconds until edges start to turn pink, then flip and cook another 30–45 seconds until just cooked through. Remove shrimp to a plate and set aside.

Stir-fry broccoli rabe (gai lan)

Add remaining 1 tablespoon oil to the same wok. Add garlic and the white parts of green onions; stir-fry 10–15 seconds until fragrant but not browned. Add gai lan stems first and stir 30 seconds, then add leaves. Stir-fry 1–2 minutes until bright green and tender-crisp. Push vegetables to the side of the wok.

Scramble eggs

Lightly push vegetables to one side and add a little more oil if the pan is dry. Crack eggs into the empty space, season with a pinch of white pepper, and quickly scramble until just set but still moist.

Add noodles

Add the separated rice noodles to the wok, draping them across the eggs and vegetables. Toss gently with tongs or two spatulas to combine, taking care not to tear the noodles. If noodles are sticking or dry, add 1–2 tablespoons water or broth and let steam 20–30 seconds to loosen.

Add sauce and combine

Pour the prepared sauce evenly over the noodles. Using tongs or spatulas, toss and press the noodles into the hot surface to get a little char (wok hei). Continue tossing for 1–2 minutes until noodles are evenly coated and some darker caramelized spots form.

Return the cooked shrimp to the wok along with the green parts of the scallions. Drizzle sesame oil and toss everything together for 30 seconds until heated through and well combined. Taste and adjust seasoning: add a splash more light soy for saltiness or a pinch more sugar if needed.

Transfer Shrimp Pad See Ew to serving plates. Serve immediately with lime wedges and crushed red pepper or chilies on the side for those who want heat.