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From Food & Wine; author Mai Pham. This sounded good to me so I thought I'd post it.
Make and share this Pad See Yew recipe from Food.com.
- 3 tablespoons asian fish sauce
- 1 tablespoon miso or 1 tablespoon fermented yellow beans
- 1 tablespoon oyster sauce
- 4 teaspoons sugar
- 1⁄4 cup low sodium soy sauce
- 1 lb bok choy, cut into 2 in pieces
- 2⁄3 lb dried rice noodles
- 1⁄4 cup vegetable oil, plus
- 3 tablespoons vegetable oil
- 3⁄4 lb shelled and deveined medium shrimp
- 4 large garlic cloves, minced
- 3 large eggs, beaten
- 3 thai bird chiles or 3 serrano chilies, thinly sliced
- 2 tablespoons chopped roasted salted peanuts (optional)
- lime wedge, for serving
- In a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy.
- In a large pot of boiling lightly salted water, cook the bok choy until crisp-tender; about 2 minute; Transfer to a plate.
- Add the noodles to the boiling water and cook until firm but pliable, about 5 minutes.
- Drain and rinse under cold water; shake out any excess water.
- Transfer the noodles to a bowl; toss with 1 tablespoon of the oil.
- Heat 1 tablespoon of the oil in a large nonstick skillet. Add the shrimp, season with salt and cook over high heat until pink throughout, about 2 minutes.
- Add the shrimp to the bok choy.
- Add the remaining 1/4 plus 1 tablespoon of the oil to the skillet and heat until shimmering.
- Add the garlic and cook, stirring for about 30 seconds.
- Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled.
- Add the noodles and toss lightly.
- Add the fish sauce mixture and toss.
- Cook, without stirring just until the liquid is nearly evaporated, about 5 minutes.
- Stir the noodles once, then cook until browned on the bottom, about 2 minutes.
- Add the shrimp and bok choy, cook just until heated through.
- Transfer the noodles to a large platter, sprinkle with the chilies and peanuts and serve with lime wedges.