Pad See Ew with Shrimp

Instructions

1. 1Prepare the about 450 g Wide Rice Noodles by following the package directions. Once cooked, drain them well and set them aside.
2. 2Peel and devein the about 450 g Shrimp. Cut the 1 bunch Chinese Broccoli into bite-sized pieces, about 2.54 cm 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 30.48 cm skillet or wok over high heat until the oil shimmers, about 204.4°C (200°C). Add the minced 3 cloves Garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. 5Add the about 450 g 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 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 about 450 g 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.

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