Shrimp Pad See Ew (Thai Noodles)

Instructions

1. 1Place the about 450 g Wide Rice Noodles in a large heatproof bowl. Pour enough very hot tap water, around 82-93°C, over the noodles to completely submerge them. Let the noodles soak for 10-15 minutes, or until they are pliable but still have a slight chew; then drain them thoroughly in a colander and set aside.
2. 2In a small bowl, whisk together the 2 tbsp Dark Soy Sauce, 1 tbsp Sweet Soy Sauce (Kecap Manis), 1 tbsp Rice Vinegar, and 1 tbsp SunButter until the mixture is smooth and evenly combined. Set this sauce aside.
3. 3Heat the 2 tbsp Vegetable Oil in a wok or a large about 30 cm skillet over medium-high heat until the oil shimmers, reaching approximately 175°C.
4. 4Add the 2 cloves of minced Garlic to the hot oil and stir-fry for 30 seconds, or until you can clearly smell its fragrant aroma.
5. 5Add the about 450 g Shrimp to the wok and cook, stirring occasionally, for 2-3 minutes. Continue cooking until the shrimp turn pink and opaque throughout, reaching an internal temperature of 63°C.
6. 6Push the cooked about 450 g Shrimp to one side of the wok, creating an empty space. Crack the 2 large Eggs into this empty space and scramble them for 1-2 minutes, until they are just cooked through and set.
7. 7Add the prepared about 450 g Wide Rice Noodles and the 2 cups of Chinese Broccoli (Gai Lan), cut into about 2.5 cm pieces, to the wok with the shrimp and eggs.
8. 8Pour the reserved sauce mixture over all ingredients in the wok. Stir-fry for 2-4 minutes, tossing gently and continuously to combine everything thoroughly, ensuring the noodles and broccoli are heated through and the broccoli is tender-crisp.
9. 9Serve the Shrimp Pad See Ew immediately while hot.

Substitutions

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