Pad See Ew Seafood

Ingredients

• 8 oz wide rice noodles (pad see ew noodles), dried
• 8 oz large shrimp, peeled and deveined
• 6 oz squid tubes, cleaned and sliced into rings
• 8 oz live mussels, cleaned and debearded
• 3 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• ½ tablespoon palm sugar or brown sugar
• 3 tablespoons vegetable oil
• 4 cloves garlic cloves, peeled
• 2 whole fresh Thai bird's eye chilies
• ½ whole medium yellow onion
• 2 cups fresh Chinese broccoli (gai lan), cut into 2-inch pieces
• ¼ cup fresh Thai basil leaves
• ½ whole lime

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Add the 8 oz of dried rice noodles and cook until just tender but still with a slight bite, about 4-5 minutes. Stir occasionally to prevent sticking. Drain in a colander and set aside.

2. 2

   Pat the 8 oz of shrimp completely dry with paper towels — dry surfaces brown better and cook more evenly. Lightly season both sides with a pinch of salt and pepper. Set on a plate nearby.

3. 3

   In a small bowl, combine 3 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of fish sauce, and 0.5 tablespoon of palm sugar. Stir until the sugar dissolves. Taste and adjust — you want a balance of salty, sweet, and umami. Set the sauce aside.

4. 4

   Finely mince the 4 garlic cloves and slice the 2 Thai chilies into thin rings, removing the seeds if you prefer less heat. Slice the half yellow onion into thin half-moons, about 1/4-inch thick. Cut the 2 cups of Chinese broccoli into 2-inch pieces.

5. 5

   Set a 14-inch wok or large skillet over medium-high heat. Let it heat for 2 minutes until a drop of water dances on the surface. This prevents sticking and creates a good sear.

6. 6

   Add 1 tablespoon of vegetable oil and swirl to coat the wok. Immediately add the prepared shrimp in a single layer. Let them sear without moving for 1 minute — you should hear an aggressive sizzle and see the bottoms turn opaque and pink. Flip and sear the other side for another 30 seconds until they curl slightly. Transfer to a clean plate.

7. 7

   Add the 6 oz of squid rings to the same wok and stir-fry over medium-high heat for 90 seconds, until the edges just begin to curl. Squid becomes rubbery if overcooked, so move quickly. Transfer to the plate with the shrimp.

8. 8

   Add the 8 oz of mussels to the wok, cover with a lid, and cook for 2-3 minutes, stirring once halfway through, until the shells open. Discard any that don't open. Transfer the opened mussels to the plate with the other seafood.

9. 9

   Add the remaining 2 tablespoons of vegetable oil to the wok. When it shimmers, add the minced garlic and sliced chilies. Stir-fry for 30 seconds — the garlic should become fragrant and just start to turn light golden. Overcooking garlic makes it bitter, so watch carefully.

10. 10

    Add the sliced yellow onion and stir-fry over medium-high heat for 2 minutes, until the onion is translucent and has a little color on the edges. This brings sweetness and helps build flavor layers.

11. 11

    Add the cooked noodles and the prepared sauce (all of it) to the wok. Using two wooden spoons or tongs, toss and lift the noodles constantly for 2-3 minutes. You want the noodles to coat evenly and the edges to catch on the hot wok and char slightly — this creates the signature dark, caramelized flavor of pad see ew.

12. 12

    Add the 2 cups of Chinese broccoli pieces and toss for 1 minute until they are heated through and tender-crisp. You should still hear a strong sizzle and see wisps of steam.

13. 13

    Return the cooked shrimp, squid, and mussels to the wok and toss gently for 30 seconds just to warm them through. Do not overmix — you want to keep the seafood pieces intact and not shred the noodles.

14. 14

    Remove the wok from heat and scatter the 0.25 cup of fresh Thai basil leaves over the top. The residual heat will wilt them and release their aromatic oils without turning them dark or bitter.

15. 15

    Divide the noodles and seafood between two bowls or plates, making sure each portion gets an equal share of shrimp, squid, and mussels. Squeeze the juice from the 0.5 lime over the top. Serve immediately while the noodles are hot and the seafood is tender.

Tools you’ll need

• large pot
• colander
• paper towels
• small mixing bowl
• 14-inch wok or large skillet
• wooden spoon or tongs
• lid for wok
• two serving bowls or plates

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