If you're craving a comforting Thai noodle dish that's packed with flavor and ready in under 30 minutes, you've come to the right place. Today, I'm sharing my go-to recipe for Shrimp Pad See Ew—a stir-fry that combines chewy rice noodles, plump shrimp, and crisp veggies in a sweet-savory sauce. Don't worry if you've never cooked Thai food before; I'll walk you through every step so you can nail it on the first try!
Why You Will Love This Recipe
Shrimp Pad See Ew is all about balance: it’s smoky from the wok, slightly sweet from the soy sauce, and loaded with satisfying textures. Even better, it uses ingredients you can find at most grocery stores. This recipe is perfect for busy weeknights, and leftovers taste just as good reheated (if you have any!). Let’s get cooking!
Ingredients
- 12 oz fresh wide rice noodles (or dried, see Pro Tips)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp oyster sauce
- 2 tbsp dark sweet soy sauce
- 1 tbsp light soy sauce
- 1 tsp white sugar
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 cups Chinese broccoli or regular broccoli, chopped
- 1/4 cup vegetable oil
- 1/2 cup fried tofu (optional, but traditional!)
Ingredient Prep Guide
Rice Noodles: If using dried noodles, soak them in warm water for 15–20 minutes until flexible but not mushy. Fresh noodles? Separate them gently with your fingers to prevent sticking.
Shrimp: Pat them dry with paper towels—this helps them sear instead of steam. If using frozen shrimp, thaw them overnight in the fridge.
Garlic: Mince finely so it melts into the sauce. Burnt garlic tastes bitter, so keep an eye on it later!
Chinese Broccoli: Slice stems thinly and leaves into bite-sized pieces. Stems take longer to cook, so we’ll add them first.
Equipment & Tools
- Large wok or nonstick skillet
- Chef’s knife and cutting board
- Mixing bowls (small and medium)
- Tongs or chopsticks for stir-frying
- Measuring spoons
Step-by-Step Instructions
Step 1: Mix 3 tbsp oyster sauce, 2 tbsp dark soy sauce, 1 tbsp light soy sauce, and 1 tsp sugar in a bowl. This sweet-salty base is key to authentic Pad See Ew flavor!
Step 2: Heat 2 tbsp oil in your wok over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink. Remove and set aside.
Step 3: Add remaining oil to the wok. Toss in garlic and stir for 10 seconds until fragrant. Add broccoli stems and stir-fry for 2 minutes, then add leaves and cook another minute.
Step 4: Push veggies to one side. Pour beaten eggs into the empty space and scramble gently until just set. Break into chunks with your spatula.
Step 5: Add noodles and sauce. Toss everything together for 2–3 minutes. If the noodles stick, add a splash of water. Fold in shrimp and tofu (if using). Serve immediately!
Key Details
Total Time: 30 mins (Prep: 15 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Wok, chef’s knife, mixing bowls
Serving Suggestions
For a complete Thai meal, serve Shrimp Pad See Ew with a wedge of lime and a side of prik nam pla (fish sauce with chilies). A cold beer or iced lemongrass tea balances the richness perfectly. To impress guests, garnish with cilantro and extra fried garlic!
Pro Tips
Tip #1: Crank up the heat! Authentic Pad See Ew gets its smoky “wok hei” flavor from high-temperature cooking. If your stove isn’t powerful, let the wok sit for an extra 30 seconds between steps to rebuild heat.
Tip #2: Can’t find fresh rice noodles? Rehydrate dried ones by soaking in hot (not boiling) water for 8 minutes. Drain well and toss with 1 tsp oil to prevent clumping.
Tip #3: Swap shrimp for chicken or tofu if needed. For chicken, slice it thinly and marinate in 1 tsp cornstarch + 1 tbsp soy sauce for tenderness.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle 1 tsp water over the noodles and microwave in 30-second bursts, stirring in between. For better texture, pan-fry on medium heat with a little oil.
Troubleshooting
Soggy Noodles: Overcooked or soaked noodles can turn mushy. If this happens, spread them on a baking sheet and let them air-dry for 10 minutes before stir-frying.
Bland Flavor: Pad See Ew relies on bold seasoning. Adjust with a splash of extra oyster sauce or a pinch of salt at the end.
Burnt Garlic: Garlic cooks quickly! If it starts to brown too fast, lower the heat slightly and add veggies immediately to cool the wok.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Use tamari instead of regular soy sauce and check that your oyster sauce is gluten-free (many brands use wheat).
What if I don’t have a wok?
A large nonstick skillet works fine. Just cook in smaller batches to avoid overcrowding the pan.
Is Chinese broccoli necessary?
While traditional, you can substitute with broccoli florets, kale, or baby bok choy. Adjust cooking times based on the veggie’s tenderness.
Shrimp Pad See Ew
Ingredients
- 12 oz fresh wide rice noodles or dried
- 1 lb large shrimp peeled and deveined
- 3 tbsp oyster sauce
- 2 tbsp dark sweet soy sauce
- 1 tbsp light soy sauce
- 1 tsp white sugar
- 3 cloves garlic minced
- 2 eggs lightly beaten
- 2 cups Chinese broccoli or regular broccoli chopped
- 1/4 cup vegetable oil
- 1/2 cup fried tofu optional
Instructions
- Mix 3 tbsp oyster sauce, 2 tbsp dark soy sauce, 1 tbsp light soy sauce, and 1 tsp sugar in a bowl.
- Heat 2 tbsp oil in your wok over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink. Remove and set aside.
- Add remaining oil to the wok. Toss in garlic and stir for 10 seconds until fragrant. Add broccoli stems and stir-fry for 2 minutes, then add leaves and cook another minute.
- Push veggies to one side. Pour beaten eggs into the empty space and scramble gently until just set. Break into chunks with your spatula.
- Add noodles and sauce. Toss everything together for 2–3 minutes. If the noodles stick, add a splash of water. Fold in shrimp and tofu (if using). Serve immediately!