Name: Pad See Ew Shrimp Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 2 tbsp vegetable oil; 1 lb large shrimp, peeled and deveined; 3 cloves garlic, minced; 2 cups Chinese broccoli (gai lan), chopped; 2 large eggs, lightly beaten; 3 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1/4 tsp white pepper; 1 tbsp water; lime wedges for serving

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Pad See Ew Shrimp is one of those beloved Thai noodle dishes that hits every craving at once—savory, slightly smoky, a touch sweet, and bursting with plump shrimp and crunchy greens. With chewy wide rice noodles perfectly tangled in a velvety soy-based sauce, and the bright pop of lime for a finishing flourish, Pad See Ew Shrimp delivers restaurant-level flavor in less time than you’d think. Trust me, once you twirl your fork into that glossy mix of noodles and juicy shrimp, you’ll wonder why you haven’t made this classic at home sooner!

Ingredients You’ll Need

This stir-fry looks impressive, but the magic lies in a handful of everyday ingredients working together to create big flavors and playful textures. Each element puts its own spin on the final dish—think sweet, savory, and that essential wok-seared depth.

Wide Rice Noodles: The chewy heart of Pad See Ew Shrimp, these noodles soak up all that delicious sauce while offering a signature toothsome bite.
Vegetable Oil: Opt for a neutral oil for high-heat stir-frying and to let those bold flavors shine without interference.
Large Shrimp (peeled & deveined): Brings a tender, juicy protein punch and subtle sweetness—fresh or thawed shrimp both work beautifully.
Garlic (minced): A quick sizzle infuses the oil and the whole pan with deep, fragrant flavor that’s essential to Thai stir-fry.
Chinese Broccoli (gai lan), chopped: Scores high for crunch, color, and a mild bitterness that brightens up the whole bowl—swap in broccolini or regular broccoli if needed.
Large Eggs (lightly beaten): Fluffy scrambled eggs become silky ribbons that nestle among the noodles and shrimp.
Soy Sauce: Lends the backbone of salty depth and classic umami to the sauce.
Dark Soy Sauce: This gives Pad See Ew Shrimp its beautiful caramel color and a subtle hint of molasses.
Oyster Sauce: Adds luscious body and a slight sweetness to the sauce that’s just irresistible.
Sugar: Balances the briny sauces and brings out a hint of sweetness in the shrimp.
White Pepper: A gentle heat and a faintly floral note—totally different from black pepper and so worth using if you have it.
Water: Just enough to help the sauce coat every noodle strand perfectly.
Lime Wedges (for serving): A quick squeeze at the end brightens the whole dish and wakes up every flavor.

How to Make Pad See Ew Shrimp

Step 1: Soak the Noodles

Start off by soaking your wide rice noodles in warm water for 30 to 40 minutes, or until they’re pliable and soft but not mushy. This step is the secret to achieving that iconic chewy noodle texture essential to a classic Pad See Ew Shrimp. Drain them well and set aside, ready to become the centerpiece of your stir-fry.

Step 2: Mix the Stir-Fry Sauce

While the noodles soak, grab a small bowl and whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water. This luscious blend is about to coat your noodles and shrimp, giving Pad See Ew Shrimp its signature savory-sweet depth and beautiful glossy finish.

Step 3: Cook the Shrimp

Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp and stir-fry for 2 to 3 minutes until just pink and almost cooked through. Scoop them out and set aside, so they stay juicy and don’t overcook—you’ll add them back in at the perfect moment.

Step 4: Sauté Aromatics & Greens

Pour the rest of your oil into the pan, then toss in the minced garlic. Let it sizzle for about 30 seconds until it’s beautifully fragrant—don’t wander away, as garlic loves to go from golden to burnt quickly! Next, add your Chinese broccoli. Give it a two-minute stir-fry, just enough for the stalks to soften and the leaves to deepen in color. This keeps everything crisp and lively in your Pad See Ew Shrimp.

Step 5: Scramble the Eggs

Push the veggies to the side of the pan and pour the beaten eggs into the center. Let them set for a moment, then gently scramble until nearly cooked through. They’ll finish cooking alongside the noodles and shrimp—no dry eggs here, just fluffy, delicate strands throughout.

Step 6: Bring It All Together

Add those softened noodles and the sauce you just mixed. Toss, toss, toss—making sure every single noodle is slicked in that savory glaze. For even more flavor and a touch of “wok hei” (smoky wok aroma), let the noodles sit in the hot pan without stirring for 30 seconds before tossing again. Finally, return the shrimp to the pan and stir-fry everything for a final 1 to 2 minutes, just until piping hot and perfectly combined. That’s Pad See Ew Shrimp magic, ready for action!

How to Serve Pad See Ew Shrimp

Garnishes

Once you’ve plated your Pad See Ew Shrimp, finish with a generous squeeze of fresh lime and a sprinkling of chopped fresh chilies (if you love heat) or a handful of cilantro leaves. The lime is more than a garnish—it’s your ticket to super-bright flavor, helping all those savory notes pop!

Side Dishes

Pad See Ew Shrimp is hearty on its own, but it pairs beautifully with light Thai sides. Try it with a refreshing green papaya salad, a simple cucumber relish, or some crispy spring rolls for crunch. If you’re serving a crowd, set out small bowls of chili vinegar or sriracha so everyone can dial up the tang and spice to their taste.

Creative Ways to Present

Turn Pad See Ew Shrimp into a DIY noodle bar: pile the noodles high in a large serving bowl, offer crispy shallots or peanuts on the side, and set out extra lime wedges so everyone can create their perfect plate. For a touch of elegance at a dinner party, portion the noodles into small bowls and top each with a couple of whole shrimp and a curl of thinly sliced green onion for that wow factor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, scoop Pad See Ew Shrimp into an airtight container and refrigerate up to 3 days. The flavors deepen in the fridge, and the noodles stay chewy and satisfying. Always refrigerate within two hours of cooking for food safety.

Freezing

Pad See Ew Shrimp isn’t the best candidate for freezing, since rice noodles can turn mushy after thawing. If you do want to freeze, portion the stir-fry into individual airtight containers and freeze up to one month—just know the texture may soften a bit when reheated.

Reheating

To reheat, add a small splash of water to loosen up the noodles, then rewarm gently in a nonstick skillet or microwave until just hot. Stir often if reheating on the stove so everything heats evenly. Avoid overcooking to keep those shrimp tender!

FAQs

Can I use chicken or tofu instead of shrimp?

Absolutely! Pad See Ew works beautifully with thinly sliced chicken, beef, or even firm tofu. Just adjust the cooking time as needed—cook chicken or beef until just cooked through, or pan-fry tofu cubes until golden before proceeding with the recipe.

What if I can’t find Chinese broccoli?

No worries! Broccolini or regular broccoli (florets and stems) make easy, delicious substitutes. You could also add tender kale or even bok choy if you like a leafy green twist to your Pad See Ew Shrimp.

Are wide rice noodles the same as pad Thai noodles?

Not quite. For Pad See Ew Shrimp, you’ll want fresh (or dried) wide rice noodles, which are flat and chewy. They’re broader than pad Thai noodles and better at soaking up the sauce. If all you have are pad Thai noodles, use them in a pinch, but the texture will be a little different.

How can I make this gluten-free?

To make Pad See Ew Shrimp gluten-free, use tamari or a gluten-free soy sauce, and ensure your oyster sauce is also certified gluten-free. Double-check all your condiments—as some brands sneak in wheat!

Can I double the recipe for a crowd?

Yes, but stir-fry in batches! Overcrowding the wok can lead to steaming instead of those flavorful seared edges. Make two smaller batches for best results, then combine everything before serving Pad See Ew Shrimp to a hungry group.

Final Thoughts

If you’ve made it this far, you’re absolutely ready to become the hero of homemade Thai takeout night. Pad See Ew Shrimp is pure comfort—so easy, so rewarding, and always a hit at my table. I hope you give it a try and taste for yourself just how magical this dish can be. Let me know how it turns out—happy noodle twirling!

Pad See Ew Shrimp Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make delicious Pad See Ew Shrimp at home with this easy recipe. This Thai-inspired stir-fry features wide rice noodles, succulent shrimp, Chinese broccoli, and a flavorful sauce that brings everything together. Perfect for a quick and satisfying meal!

Ingredients

Scale

For the Pad See Ew:

8 oz wide rice noodles
2 tbsp vegetable oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
2 cups Chinese broccoli (gai lan), chopped
2 large eggs, lightly beaten
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp white pepper
1 tbsp water
lime wedges for serving

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Instructions

Soak the rice noodles: in warm water for 30 to 40 minutes until pliable, then drain and set aside.
Mix the sauce: In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water; set aside.
Stir-fry shrimp: Heat 1 tablespoon of oil in a wok, cook shrimp until pink, then set aside.
Cook vegetables and eggs: Add remaining oil, sauté garlic, stir-fry Chinese broccoli, push aside, scramble eggs in the center.
Combine everything: Add noodles and sauce, return shrimp, stir-fry until heated through.
Serve: Immediately with lime wedges.