Shrimp Pad See Ew
Thai street-food staple and restaurant favorite ~ stir fried noodles with soy sauce, shrimp and baby bok choy.
Servings 4
Ingredients
- 3 tbsp Asian fish sauce ~ I like Red Boat brand
- 1 tbsp miso paste
- 1 tbsp oyster sauce
- 4 tsp sugar
- 1/4 cup low sodium soy sauce ~ I like Kikkoman
- 1 lb baby bok choy (or regular), ends trimmed, cut into 2-inch pieces
- 12 ounces wide rice stick noodles, dried ~ Fresh wide rice noodles, Sen Yai, if you can find
- 1/4 cup plus 2 tbsp canola oil
- 3/4 pound peeled and deveined large shrimp
- Kosher salt
- 4 cloves garlic, finely chopped
- 3 large eggs, beaten
- 3 Thai bird chilies, thinly sliced (or serrano)
- 2-3 tbsp chopped roasted, salted peanuts
- Lime wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. In small bowl, whisk together fish sauce, miso, oyster sauce, sugar and soy sauce. Set aside.
- Add the bok choy to the pot of boiling water and cook for 2 minutes until crisp-tender. Remove to a plate and add the noodles to the water and boil until still firm but pliable, about 5 minutes. Drain and rinse under cold water. Transfer to a bowl and toss with 1 tablespoon of oil. Set aside.
- Heat 1 tablespoon oil in a very large nonstick skillet. Add shrimp, sprinkle with a little salt, and cook until just pink throughout, 2 minutes. Remove shrimp to the plate with bok choy.
- Add the remaining 1/4 cup oil to the pan and heat until shimmering. Add the garlic and cook, stirring, just for 15 seconds or so (careful not to burn). Add the eggs and cook and scramble slightly for 30 seconds. Add the noodles, toss, and then add the soy sauce mixture and toss again. Cook, without stirring, until the liquid has almost evaporated, about 5 minutes. Stir and flip the noodle mixture once, then cook until lightly browned, about 3 minutes longer. Add the shrimp and bok choy and toss and cook until just heated through. Transfer noodles and shrimp to serving platter or bowl, sprinkle with peanuts and chilies, serve with lime wedges. Enjoy!
Notes
If you want to make the traditional vinegar with pickled peppers condiment to sprinkle on the finished dish:
Slice a couple of long red chilies (preferably prik chi fa), not too spicy, put in a container and cover with plain white vinegar by about an inch or so. Do not use Thai bird chilies and do not use Japanese-style rice vinegar. Cover and let steep at room temperature for 24 - 48 hours, then refrigerate.