Pad See Ewe with Shrimp and Tofu

Pad See Ewe with Shrimp and Tofu- thaicaliente.com

Pad See Ewe is a classic Thai noodle dish, and my son’s favorite meal to eat. I’ve made this dish plenty of times, but took me a while to perfect the recipe and get the technique down to achieve an authentic wok-fried taste. The name Pad See Ewe translates to ‘Stir fry Soy Sauce’,  which is what the sauce is comprised of. When researching the recipe, I noticed that most included Oyster sauce and soy sauce. My mom disagreed with using oyster sauce and told me to find a good balance using just a combination of soy sauces to stick to the authenticity of Pad See Ewe.

Pad See Ewe with Shrimp and Tofu- thaicaliente.com

To get started you’ll need to use a trio of soy sauces: Golden Mountain, Sweet Soy Sauce, Dark Soy Sauce.  These I linked are from Amazon, but if you have an Asian grocery store close by, I would recommend getting the Healthy boy brand Sweet and Dark soy sauce, those are the ones I use. In order to achieve soft pliable noodles, you’ll need to get fresh rice noodles. These can also be found in Asian grocery stores in the refrigerated section. The noodles will stay fresh in the refrigerator for a couple days, but best if used the same day. If you can’t get fresh rice noodles, then these dry noodles will work too.  Pad See Ewe is typically made with Chinese broccoli, but I substituted with broccolini, since my family prefers the taste. Regular broccoli would work too. For the protein, you can customize it to your liking. My family enjoys Shrimp and Tofu, but traditionally in Thailand it’s made with thin sliced pork.  If you choose to use Chicken, Beef, or Pork, be sure to marinate it in a some Golden Mountain Soy sauce for a few minutes to get some flavor.

Pad See Ewe with Shrimp and Tofu- thaicaliente.com

If using Shrimp and Tofu, you won’t need to marinate in soy sauce. Instead cut the firm tofu into small cubes and place between a few layers of paper towel to drain out all the water. Then pan fry in a few tablespoons of oil in a non-stick wok. Remove on to paper towels and add some salt for flavor. Then cook the shrimp in the wok until pink, remove, and set aside. You’ll want to wipe down the wok and remove any cooking liquid from the shrimp and start with a dry wok. Fresh rice noodles typically come in 32 oz, this is about 4 servings. It’s best to cook 1 serving at a time to avoid the noodles getting mushy, however depending on your wok size you could do 2 servings (16 oz), which is what I did.

In a clean dry wok, add about 2 tablespoons of oil to medium-high heat. Immediately add minced garlic, stir around, then add 2 eggs. Allow eggs to set for a few seconds, then scramble. Add the broccoli and cook for about a minute, then add the noodles and soy sauce mixture. Stir gently to coat all the noodles, then allow to ‘fry’ by leaving them alone for a minute. Then gently flip to fry the other side. Continue for about 4 minutes until you see some brown bits on the noodles. Now you can add your protein back in, a dash of white pepper and turn off the heat. Toss gently and plate the Pad See Ewe. Best served with pickled chilies or jalapenos for spice and acidity. Repeat with remaining half of ingredients to make second batch. Enjoy!

Pad See Ewe with Shrimp and Tofu

Yield: 4 Servings

Ingredients

  • 4 Tbsp Oil, divided
  • 1 Package of Firm Tofu, drained and cubed
  • 1/2 lb Large Shrimp, peeled and devained
  • 2 Large cloves of garlic minced
  • 4 Eggs
  • 32 oz Fresh Wide Rice Noodles, divided in half, 16 oz.
  • 3 Tbsp of Golden Mountain Soy Sauce, have more on hand
  • 2 Tbsp of Dark Soy Sauce
  • 2 Tbsp of Sweet Soy Sauce
    Accompaniments:
  • White Pepper
  • Pickled Chilies or Jalapenos in vinegar
  • Crushed Red Pepper

Instructions

  1. If using Chicken, Pork or Beef, slice thin and marinate in a tablespoon of Golden Mountain soy sauce for a few minutes. For Tofu and Shrimp follow below.
  2. Cut the firm tofu into small cubes and place between a few layers of paper towel to drain out all the water. Then pan fry in a few tablespoons of oil in a non-stick wok. Work in batches so you don't overcrowd the wok and the tofu can get crispy. Once it has some color on all sides, remove on to paper towels and add some salt for flavor.
  3. Cook the shrimp in the wok until pink, remove, and set aside. You'll want to wipe down the wok and remove any cooking liquid from the shrimp and start with a dry wok.
  4. In a clean dry wok, add about 2 tablespoons of oil to medium-high heat. Immediately add 1/2 of the minced garlic, stir around, then add 2 eggs. Allow eggs to set for a few seconds, then scramble.
  5. Add half of the broccoli and cook for about a minute, then add half of the noodles and 1/2 of soy sauce mixture. Stir gently to coat all the noodles, then allow to 'fry' by leaving them alone for a minute. Then gently flip to fry the other side. Continue for about 4 minutes until you see some brown bits on the noodles. Taste the noodles, and adjust seasoning. Add more Golden Mountain for saltiness or add sugar for more sweetness.
  6. Now you can add your protein back in, a dash of white pepper and turn off the heat. Toss gently and plate the Pad See Ewe. Best served with pickled chilies or jalapenos for spice and acidity.
  7. Repeat with remaining half of ingredients to make second batch.

One Reply to “Pad See Ewe with Shrimp and Tofu”

  1. It look good

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