Pad See Ew
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp pure honey
  • 4 Tbsp oyster sauce
  • 1 Tbsp white vinegar
  • 2 Tbsp sugar
  • 14 oz wide-cut rice noodles
  • 4 Tbsp canola oil
  • 4 cloves garlic, chopped
  • 1 lb raw shrimp, peeled and deveined
  • ½ tsp black pepper
  • 2 large eggs
  • 4 oz raw baby spinach
  1. In a small bowl, whisk to combine all sauce ingredients; set aside.
  2. Cook rice noodles according to package instructions; drain and set aside.
  3. In a large wok, add oil over medium heat. Once hot, add the garlic. Stir constantly until fragrant, about 30 seconds. Add shrimp and season with the pepper. Cook for 3-5 minutes or until just pink; push shrimp to the edge of the wok.
  4. Crack eggs into the bottom of the wok and mix until "scrambled".
  5. Add cooked and drained rice noodles, as well as the prepared sauce to the wok. Gently toss to coat in sauce and heat through. Add spinach and cook until wilted. Serve immediately.
Recipe from Chew Out Loud
Nutrition Information
Serving size: ~1⅔ cups Calories: 522 Fat: 15.2 Carbohydrates: 70.6 Sugar: 12.2 Sodium: 999 Fiber: 2.0 Protein: 23.4 Cholesterol: 182
Recipe by Prevention RD at