Empty My Fridge
15-Min Shrimp Pad See Ew — Tastes Like Thailand!
Ingredients
- Shrimp1 lb
- Salt
- White pepper
- Cornstarch1 tsp
- Vegetable oil4 tbsp
- Garlic3 cloves
- Soy sauce1 tbsp
- Dark soy sauce2 tbsp
- Oyster sauce1 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Rice noodle · dried14 oz
- Egg2
- Broccoli3 stalks
Instructions
- Toss the shrimp with a pinch of salt, a pinch of white pepper and the cornstarch until evenly coated, then set aside.
- Cut the Chinese broccoli into bite-sized pieces, slicing thick stems thinner so they cook evenly. Mince the garlic.
- In a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and water.
- Boil the dried rice noodles for about 3 minutes, until softened but still slightly firm. Transfer them to cold water to stop the cooking, then drain well and keep them slightly moist.
- In a very hot wok over high heat, heat 1 tablespoon of oil. Add the shrimp and garlic and stir-fry for about 1 minute, until the shrimp just turn lightly pink. Remove and set aside.
Summarized from CiCi Li's video. Watch it for the details.
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