20-min. Easy Shrimp Pad See Ew

by madeleine

Serves 3 · 20 min

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Ingredients

• 7 oz dried wide flat rice noodle (10-mm wide)
• 0.5 lb jumbo shrimp (peeled & deveined)
• 2 cup Chinese broccoli (chopped into 2-inch long pieces with thick stalks thinly sliced)
• 2 large eggs (beaten)
• 3 garlic cloves (minced)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp oyster sauce (or vegetarian stir-fry sauce)
• 2 tsp regular soy sauce (or light soy sauce)
• 2 tsp dark soy sauce
• 1 tbsp white vinegar (or rice vinegar)
• 5 tsp white granulated sugar (or cane sugar / brown sugar )
• 1 tsp fish sauce
• 1 tbsp water (cold or room temperature)

Method

1. Bring a large pot of water to boil on high heat and boil the dry wide rice noodle sticks for 5-6 minutes or until al dente. Strain and rinse off with cold running water. Strain again and mix in 1 tsp or 5 ml of vegetable oil to prevent the noodles from sticking to each other.
2. In a small bowl, combine noodle sauce ingredients as listed above and set aside.
3. In a large pan, heat 2 tsp or 10 ml vegetable oil on medium-high heat. Fry shrimp until pink and curled, about 1 minute. Remove from the pan and set aside.
4. Next add 1 tsp or 5 ml of vegetable oil into the pan, fry minced garlic for 10 seconds. Add chopped Chinese broccoli for 30 seconds. Push everything to the side of the pan.
5. Then add 2 teaspoon / 10 ml vegetable oil into the empty space, add beaten eggs and let them sit for 10 seconds and then scramble them breaking them into bite-sized pieces. Toss with everything else and push it all to the side.
6. Add in remaining vegetable oil, rice noodles and noodle sauce and toss until noodles are evenly coated.
7. Add in shrimp. Toss everything until combined and the sauce is caramelized and absorbed into the noodles. Allow the noodles to char in the pan for 30-60 seconds for extra flavor. Serve and enjoy!