Pad See Yew

"From Food & Wine; author Mai Pham. This sounded good to me so I thought I'd post it."
 
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Ready In:
30mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. The flavor of this was wonderful. I didn't have shrimp so I used fried tofu puffs. Very yummy. I gave this three instead of four stars because the recipe was kind of hard to follow. The big chunk of text in part 3 made it so hard to keep track of where I was. I did really like this dish though, so next time that I make it I hope things go more smoothly.
     
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