Pad See Ew with Shrimp

Ingredients

• 1 lb Wide Rice Noodles
• 1 lb Shrimp
• 1 bunch Chinese Broccoli (Gai Lan)
• 3 cloves Garlic
• 2 tbsp Dark Soy Sauce
• 2 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tbsp Rice Vinegar
• 2 tbsp Vegetable Oil

Instructions

1. 1Prepare the 1 lb Wide Rice Noodles by following the package directions. Once cooked, drain them well and set them aside.
2. 2Peel and devein the 1 lb Shrimp. Cut the 1 bunch Chinese Broccoli into bite-sized pieces, about 1-inch sections. Finely mince the 3 cloves Garlic.
3. 3In a medium bowl, whisk together the 2 tbsp Dark Soy Sauce, 2 tbsp Sweet Soy Sauce, 1 tbsp Soy Sauce (or Tamari), and 1 tbsp Rice Vinegar to create the sauce.
4. 4Heat 2 tbsp Vegetable Oil in a large 12-inch skillet or wok over high heat until the oil shimmers, about 400°F (200°C). Add the minced 3 cloves Garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. 5Add the 1 lb Shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
6. 6Add the cut 1 bunch Chinese Broccoli to the skillet and stir-fry for 2-3 minutes until the broccoli is bright green and slightly tender-crisp.
7. 7Add the prepared 1 lb Wide Rice Noodles to the skillet. Pour the prepared sauce over the noodles and vegetables. Toss everything together gently for 1-2 minutes until the noodles are heated through and coated in the sauce, and the sauce has slightly thickened.
8. 8Serve the Pad See Ew immediately.

Related Guides