Pad See Ew Shrimp offers the perfect balance of textures and flavors: chewy noodles, tender-crisp vegetables, caramelized sauce, and plump shrimp. It’s easy enough for a weeknight dinner and tastes just like what you’d get from your favorite Thai takeout spot. With just a handful of ingredients and a hot pan, you’ll have a comforting, delicious stir-fry ready in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Wide rice noodles (fresh or dried)
Shrimp (peeled and deveined)
Chinese broccoli (gai lan) or regular broccoli
Garlic (minced)
Eggs
Dark soy sauce
Light soy sauce
Oyster sauce
Sugar
White pepper (optional)
Vegetable oil
Water (for adjusting sauce consistency)
Directions
Prepare the noodles: If using dried noodles, soak or boil according to package instructions until just tender. Rinse under cold water and drain well.
Make the sauce: In a small bowl, mix together dark soy sauce, light soy sauce, oyster sauce, sugar, and a splash of water. Set aside.
Cook the shrimp: Heat a wok or large skillet over medium-high heat with a tablespoon of oil. Add shrimp and cook for 2–3 minutes until pink and just cooked through. Remove and set aside.
Sauté garlic and vegetables: In the same pan, add more oil if needed. Add minced garlic and cook until fragrant. Toss in Chinese broccoli and stir-fry for 2–3 minutes until slightly tender.
Scramble eggs: Push the veggies to one side, crack in the eggs, and scramble until just set.
Add noodles and sauce: Add the drained noodles and sauce mixture to the pan. Toss everything together, allowing the noodles to sear slightly for caramelized edges.
Finish with shrimp: Return the shrimp to the pan, toss everything well, and stir-fry for another minute until fully combined and heated through.
Serve: Plate hot and enjoy immediately.
Servings and timing
This recipe serves 2–3 people. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes
Variations
Chicken Pad See Ew: Swap shrimp for thinly sliced chicken breast or thigh.
Tofu Version: Use firm tofu for a vegetarian option.
Extra Veggies: Add bell peppers, carrots, or mushrooms for more color and nutrition.
Spicy Pad See Ew: Add Thai chilies or a spoonful of chili paste for extra heat.
Gluten-Free Option: Use gluten-free soy and oyster sauces, and ensure rice noodles are certified gluten-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a pan over medium heat with a splash of water or oil until heated through. Avoid microwaving for best texture, as the noodles may become rubbery.
FAQs
What noodles are best for Pad See Ew?
Wide rice noodles are traditional. Use fresh “sen yai” noodles if available, or dried wide rice noodles soaked or boiled until tender.
What’s the difference between light and dark soy sauce?
Light soy sauce is saltier and thinner, while dark soy sauce is thicker, less salty, and adds color and a rich umami flavor.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the ingredients ahead and stir-fry just before serving.
Why are my noodles sticking together?
Be sure to rinse cooked noodles under cold water and toss with a little oil if preparing in advance.
Can I use regular broccoli instead of Chinese broccoli?
Yes. Regular broccoli or broccolini makes a good substitute when Chinese broccoli is unavailable.
Do I need a wok?
A wok is great for high heat and even cooking, but a large nonstick or stainless-steel skillet also works well.
How do I prevent overcooking the shrimp?
Cook shrimp just until pink and remove from the pan promptly. Add them back in at the end to prevent overcooking.
Can I make this dish spicy?
Yes. Add sliced Thai chilies, chili garlic paste, or serve with chili vinegar or crushed red pepper flakes.
What oil is best for stir-frying?
Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil.
How do I get that “wok hei” flavor?
Use very high heat, don’t overcrowd the pan, and let the noodles sear undisturbed for a few seconds to create that smoky, charred edge.
Conclusion
Pad See Ew Shrimp is a delicious, satisfying stir-fried noodle dish that brings authentic Thai flavor to your kitchen in just minutes. With caramelized noodles, crisp greens, and juicy shrimp tossed in a savory sauce, it’s everything you want in a one-pan meal—fast, flavorful, and utterly addictive.
Pad See Ew Shrimp is a Thai stir-fried noodle dish made with wide rice noodles, tender shrimp, Chinese broccoli, and scrambled eggs tossed in a rich and savory-sweet soy-based sauce. It’s bold, satisfying, and quick to make in one pan.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2–3 servings
Category:Main Dish
Method:Stir-Fry
Cuisine:Thai
Diet:Gluten Free
Ingredients
8 oz wide rice noodles (fresh or dried)
8–10 medium shrimp, peeled and deveined
1 cup Chinese broccoli (or regular broccoli), chopped
2 cloves garlic, minced
2 eggs
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp white pepper (optional)
2–3 tbsp water
2 tbsp vegetable oil
Instructions
Soak or boil dried rice noodles according to package instructions. Rinse under cold water and drain well. If using fresh noodles, separate them gently.
In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, sugar, white pepper (if using), and 2 tablespoons of water. Set aside.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add shrimp and stir-fry for 2–3 minutes until pink and just cooked through. Remove and set aside.
Add remaining oil to the pan. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add Chinese broccoli and stir-fry for 2–3 minutes until slightly tender.
Push veggies to one side and crack in eggs. Scramble until just set.
Add drained noodles and sauce mixture. Toss everything together and let the noodles sear undisturbed for 30 seconds to caramelize.
Return shrimp to the pan. Stir-fry everything together for 1 more minute until heated through.
Serve hot and enjoy immediately.
Notes
Use fresh wide rice noodles (sen yai) for best texture, but dried ones work well too.To avoid overcooking, add the shrimp back in only at the end.Add chili paste or fresh Thai chilies for heat.Can be made gluten-free by using gluten-free soy and oyster sauces.Use a wok or large skillet with high heat to get that signature seared flavor.
