Shrimp Pad See Ew (Thai Noodles)

Ingredients

• 1 lb Wide Rice Noodles
• 1 lb Shrimp
• 2 cups Chinese Broccoli (Gai Lan)
• 2 large Eggs
• 2 cloves Garlic
• 1 tbsp SunButter
• 2 tbsp Dark Soy Sauce
• 1 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tbsp Rice Vinegar
• 2 tbsp Vegetable Oil

Instructions

1. 1Place the 1 lb Wide Rice Noodles in a large heatproof bowl. Pour enough very hot tap water, around 180-200°F (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 12-inch skillet over medium-high heat until the oil shimmers, reaching approximately 350°F (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 1 lb 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 145°F (63°C).
6. 6Push the cooked 1 lb 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 1 lb Wide Rice Noodles and the 2 cups of Chinese Broccoli (Gai Lan), cut into 1-inch 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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