Pad Sew Yew is a Thai style noodle dish that is seasoned with a mixture of soy sauce, fish sauce, and oyster sauce. I substituted zoodles for the noodles, and opted to make mine using shrimp.
Okay, so it’s no secret that I have an obsession with Thai cuisine. However, it does present a bit of a problem in my house. The hubby is afraid of International cuisine. We can’t dine at a Thai restaurant together. I cook Thai food at home and most of the time he doesn’t even realize it. Why? Because I just say it’s a stir fry and most of the time I can get him to eat it.
For my daughter’s birthday a group of her friends were all taking her out to dinner. Her restaurant choice was a Thai restaurant. Bummer for me though.
When she returned I asked her what she ordered. Pad See Yew, she stated. That’s it! I’ve had it. I am making my own.
Best decision I ever made. My method is substituting the noodles for zucchini zoodles instead.
Grab yourself a canister of these bold almonds and let them kick you in the taste buds. Hey, you don’t have to tell them almonds are healthy.
- 3 Tablespoons Asian fish sauce
- 1 Tablespoon miso paste
- 1 Tablespoon oyster sauce
- 4 teaspoons sweetener (I used Sweet Leaf)
- 1/4 cup low-sodium soy sauce
- 1 pound bok choy, cut into 2-inch pieces
- 2 zucchini (spiralized)
- 3 tablespoons avocado oil
- 3/4 pound shelled and deveined medium shrimp
- 4 garlic cloves, minced
- 3 eggs, beaten
- 2 Serrano chiles, thinly sliced
- 2 Tablespoons chopped sriracha Almonds
- Lime wedges, for serving
- In a bowl, combine the fish sauce, miso, oyster sauce, sugar and soy.
- n a large pot of boiling lightly salted water, cook the bok choy until crisp-tender, 2 minutes; transfer to a plate.
- Heat 1 tablespoon of the oil in a large nonstick skillet.
- Add the shrimp, season with salt and cook over high heat until pink throughout, 2 minutes.
- Add the shrimp to the bok choy. Add the remaining 1/4 cup plus 1 tablespoon of oil to the skillet and heat until shimmering.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled.
- Add the spiralized zucchini and toss lightly.
- Add the fish sauce mixture and toss.
- Cook, without stirring, just until the liquid is nearly evaporated, about 5 minutes.
- Stir the zoodles once, then cook until browned on the bottom, 2 to 3 minutes longer. Add the shrimp and bok choy; cook just until heated through.
- Transfer the zoodles to a large platter, sprinkle with the chiles and almonds and serve with lime wedges.
This post was sponsored by Blue Diamond Almonds. The opinions expressed here are my own.
Thanks for stopping by and have a great day.