Jersey Cabbage and Shrimp Pad See Ew

A flavorful Thai stir-fried noodle dish featuring succulent shrimp, Jersey cabbage (or savoy cabbage), Chinese broccoli, and egg, all coated in a sweet and savory dark soy sauce. Garnished with crushed peanuts and chili flakes for added texture and spice.

Prep Time

15 minutes

Total Time

30 minutes

Calories

635 kcal

Difficulty

Easy

Equipment

1 item

Cost

£3.34/serving

Season:

❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Asian•Thai•Chinese

Main Ingredient:

Seafood•Eggs

Mood:

Spicy

Ingredients

Servings

8ozDried wide rice noodles(Rehydrated according to package directions)

£1.50

1lbShrimp(Peeled, deveined, and tails removed)

£7.00

4cupsJersey cabbage (or Savoy cabbage)(Shredded)

£0.75

2cupsChinese broccoli (gai lan)(Cut into 2-inch pieces)

£1.80

2Eggs(Lightly beaten)

£0.60

4clovesGarlic(Minced)

£0.20

3tbspDark soy sauce

£0.25

2tbspSoy sauce

£0.25

2tbspOyster sauce

£0.30

1tbspSugar

£0.05

1tspWhite vinegar

£0.05

3tbspVegetable oil

£0.10

2tbspCrushed peanuts(For garnish)

£0.40

0.5tspRed chili flakes(Or more, to taste, for garnish)

£0.10

Total Cost

£13.35

£3.34 per serving

Instructions

1.
Prepare the noodles according to package directions. Drain well and set aside.
2.
In a small bowl, whisk together dark soy sauce, soy sauce, oyster sauce, sugar, and white vinegar. Set aside.
3.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes. Remove from the wok and set aside.
4.
Add the remaining 2 tablespoons of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant.
5.
Pour in the beaten eggs and scramble until lightly cooked but still slightly soft. Push the eggs to one side of the wok.
6.
Add the shredded Jersey cabbage (or savoy cabbage) and Chinese broccoli to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.
7.
Add the cooked noodles and the sauce mixture to the wok. Toss everything together to coat the noodles evenly. Cook for another 2-3 minutes, stirring constantly, until the noodles are heated through and the sauce has thickened slightly.
8.
Return the cooked shrimp to the wok and toss to combine.
9.
Serve immediately, garnished with crushed peanuts and red chili flakes.

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My Notes

Nutrition Information

Nutrition per serving (425g)

635 kcal / 2657 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Don't overcrowd the wok, cook in batches if necessary.

Taste and adjust the sauce to your preference, adding more sugar for sweetness or soy sauce for saltiness.

If you can't find Jersey cabbage, Savoy cabbage makes a great substitute.

Rehydrating the rice noodles in advance makes cooking quicker.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Cabbage and Shrimp Pad See Ew

Ingredients

Instructions