Shrimp Pad See Ew

Instructions

1. Prepare the sauce
   In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Stir until the sugar dissolves completely. Set aside.
2. Prepare the noodles
   If using dried rice noodles, soak them in warm water according to package instructions until they're pliable but still firm. Drain thoroughly and set aside. If using fresh noodles, separate them gently and set aside.
3. Cook the shrimp
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove from the wok and set aside.
4. Cook the eggs
   Add another tablespoon of oil to the wok. Pour in the beaten eggs and swirl to create a thin layer. When partially set, scramble lightly and then remove from the wok.
5. Stir-fry the vegetables
   Add the remaining oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant. Add the Chinese broccoli and stir-fry for 1-2 minutes until it begins to wilt but remains crisp.
6. Combine all ingredients
   Add the noodles to the wok and pour the sauce mixture over them. Toss quickly to coat the noodles evenly. Add the cooked shrimp and eggs back to the wok. Stir-fry everything together for 2-3 minutes, allowing the noodles to char slightly in spots for authentic flavor.
7. Season and finish
   Sprinkle white pepper over the noodles and give everything a final toss. Make sure all ingredients are well integrated and the noodles have absorbed the sauce. The dish should have a nice balance of charred and chewy textures.
8. Serve
   Transfer to serving plates immediately. Serve hot with lime wedges on the side for squeezing over the noodles. Optionally, provide Thai chili flakes or sriracha for those who prefer a spicier dish.