Ingredients for Pad See Yew
- 2 tablespoons fish sauce
- 1 tablespoon miso paste
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- Low Sodium Soy Sauce
- 1 bunch bok choy, chopped
- Dried Rice Noodles
- Vegetable Oil
- Medium Shrimp
- Salt to taste
- Garlic Cloves
- 2 large eggs
- Bird Chiles
- Salted Peanuts
- Lime Wedge
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How to Make Pad See Yew
- Whisk together fish sauce, miso paste, oyster sauce, sugar, and soy sauce in a bowl. Set aside.
- Bring a large pot of salted water to a boil. Add bok choy and cook until crisp-tender, about 2 minutes. Remove and set aside.
- Add rice noodles to the boiling water and cook until firm but pliable, about 5 minutes. Drain, rinse under cold water, and toss with 1 tablespoon of oil. Set aside.
- Heat 1 tablespoon of oil in a large nonstick skillet over high heat. Add shrimp and season with salt. Cook until pink, about 2 minutes. Remove and set aside.
- Add remaining 1 1/4 tablespoons oil to the skillet. Heat until shimmering. Add minced garlic and cook for 30 seconds, stirring constantly.
- Add eggs and cook for about 30 seconds, until lightly scrambled. Push eggs to the side of the pan.
- Add noodles to the skillet and toss gently to combine with the eggs and garlic.
- Pour the fish sauce mixture over the noodles. Toss to coat.
- Cook without stirring until the sauce is nearly evaporated, about 5 minutes. Stir once, then cook until lightly browned on the bottom, about 2 minutes.
- Add cooked shrimp and bok choy. Stir to combine and heat through.
- Transfer Pad See Ew to a large platter. Garnish with chilies (if using) and chopped peanuts. Serve immediately with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
27g
Fat
23g
Carbs
25g
