Vadouvan Shrimp Pad See Ew

We know you have shrimp in the freezer, an egg, that bunch of scallion needs to get used, and now we have refrigerated pad see ew (wide rice noodles). Add a few pantry ingredients and you are minutes away from a better than takeout one pan meal.

Author

Helen Park

Servings

1

Category

Main Course

Cuisine

Asian

Ingredients

• 1 tsp Vadouvan (5g)
• 1 Tbsp soy sauce (21g)
• 1 Tbsp white vinegar (18g)
• Vegetable oil
• 1 Tbsp Butter (20g)
• 1 portion fresh Pad See Ew rice noodles
• ¼ pound large shrimp (110g), shelled and deveined
• 1 egg, beaten
• 6 scallions, trimmed and cut into 1” pieces (80g)

Directions

1. In a small bowl, combine the Vadouvan, soy sauce, and vinegar and set aside to hydrate.
2. Heat a wok or heavy sauté pan and add the oil.
3. Sear the shrimp a quickly on both sides and remove to a plate. The shrimp should be half cooked.
4. Loosen the noodles from their packaged shape and let them get a little color cooking in the pan, stirring occasionally.
5. Add the scallions and give the pan a toss to sear the scallions and continue heating the noodles through.
6. Add the shrimp and toss through, adding the butter and allowing to brown.
7. Push the ingredients to one side and drizzle in the beaten egg. Give the egg a second to start setting and scramble quickly, tossing it through the dish.
8. Add in the Vadouvan, soy sauce, and vinegar to finish cooking the dish. The shrimp should be cooked, the noodles should be hot and chewy, and the dish should look glazy.
9. Plate the dish for yourself and enjoy.