Pad See Yew

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• salt
• 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

Recipe

• 1 in a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy.
• 2 in a large pot of boiling lightly salted water, cook the bok choy until crisp-tender; about 2 minute; transfer to a plate.
• 3 add the noodles to the boiling water and cook until firm but pliable, about 5 minutes.
• 4 drain and rinse under cold water; shake out any excess water.
• 5 transfer the noodles to a bowl; toss with 1 tablespoon of the oil.
• 6 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.
• 7 add the shrimp to the bok choy.
• 8 add the remaining 1/4 plus 1 tablespoon of the oil to the skillet and heat until shimmering.
• 9 add the garlic and cook, stirring for about 30 seconds.
• 10 add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled.
• 11 add the noodles and toss lightly.
• 12 add the fish sauce mixture and toss.
• 13 cook, without stirring just until the liquid is nearly evaporated, about 5 minutes.
• 14 stir the noodles once, then cook until browned on the bottom, about 2 minutes.
• 15 add the shrimp and bok choy, cook just until heated through.
• 16 transfer the noodles to a large platter, sprinkle with the chilies and peanuts and serve with lime wedges.