Dairy-Free Pad See Ew with Shrimp

Ingredients

• 1 lb Wide rice noodles
• 1 lb Shrimp
• 1 bunch Chinese broccoli (gai lan)
• 2 large Eggs
• 3 cloves Garlic
• 3 tbsp Soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Oyster sauce (dairy-free)
• 1 tsp Rice vinegar
• 2 tbsp Vegetable oil

Instructions

1. 1First, prepare all ingredients: Peel and devein the 1 lb shrimp. Cut the 1 bunch of Chinese broccoli into 1-inch pieces. Mince the 3 cloves of garlic. Gently separate the 1 lb wide rice noodles into individual strands; if they are stuck together, you may rinse them briefly under warm water to help separate them, then drain them well.
2. 2In a small bowl, combine the 3 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp dairy-free oyster sauce, and 1 tsp rice vinegar. Whisk these ingredients together until they are well combined to form the sauce.
3. 3Heat the 2 tbsp vegetable oil in a large wok or 12-inch skillet over high heat until the oil is shimmering, which is approximately 400°F (200°C). Add the minced 3 cloves of garlic and stir-fry for 30 seconds until it becomes fragrant. Then, add the prepared 1 lb shrimp and cook, stirring occasionally, for 2-3 minutes, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
4. 4Push the cooked 1 lb shrimp to one side of the wok. Crack the 2 large eggs into the empty side of the wok and scramble them for 1-2 minutes until they are just set.
5. 5Add the prepared 1 lb wide rice noodles and the cut 1 bunch of Chinese broccoli to the wok with the shrimp and eggs. Pour the prepared sauce mixture evenly over all the ingredients in the wok.
6. 6Toss all the ingredients together gently but thoroughly using tongs or spatulas for 2-3 minutes, ensuring the noodles and broccoli are fully coated in the sauce and everything is heated through. The Chinese broccoli should be tender-crisp. Serve the Dairy-Free Pad See Ew with Shrimp immediately.

Substitutions

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