Gluten-Free Pad See Ew with Shrimp

Ingredients

• 1 pound Wide Rice Noodles
• 1 pound Shrimp (peeled and deveined)
• 2 cups Chinese Broccoli (Gai Lan), chopped
• 2 large Eggs
• 4 cloves Garlic
• 1/4 cup Tamari (gluten-free soy sauce)
• 1 tablespoon Dark Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Brown Sugar
• 2 tablespoons Vegetable Oil

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 1 pound of Wide Rice Noodles and cook them for 5 to 7 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Heat the 2 tablespoons of Vegetable Oil in a large wok or a 12-inch skillet over medium-high heat, which is about 375°F (190°C).
3. 3Add the 4 cloves of Garlic and the 1 pound of Shrimp (peeled and deveined) to the hot wok. Stir-fry for 3 to 4 minutes, until the shrimp turn opaque pink and reach an internal temperature of 145°F (63°C). Transfer the cooked shrimp to a clean plate and set aside.
4. 4Crack the 2 large Eggs directly into the wok. Scramble the eggs lightly for 1 to 2 minutes, using your spatula to break them into pieces, until they are mostly set but still slightly moist; then push the cooked eggs to one side of the wok.
5. 5Add the 2 cups of Chinese Broccoli (Gai Lan), chopped, to the empty side of the wok. Stir-fry the broccoli for 2 to 3 minutes, until it becomes tender-crisp and turns a vibrant bright green color.
6. 6Return the cooked 1 pound of Shrimp to the wok, combining them with the eggs and Chinese broccoli. Add the cooked 1 pound of Wide Rice Noodles, 1/4 cup Tamari (gluten-free soy sauce), 1 tablespoon Dark Soy Sauce, 1 tablespoon Rice Vinegar, and 1 tablespoon Brown Sugar to the wok.
7. 7Toss all the ingredients together in the wok for 1 to 2 minutes, using tongs or two spatulas, until everything is evenly combined, the noodles are coated in the sauce, and the entire dish is heated through.
8. 8Serve the Gluten-Free Pad See Ew with Shrimp immediately.

Substitutions

Related Guides