Shrimp Pad See Ew

Cook the noodles: Remove the boiling water from the heat, then add in 3/4 package rice noodles. (TIP: reserve the remaining 1/4 pkg noodles for another day.) Let noodles sit in water, stirring occasionally to prevent clumping, until al dente, 5-7 min. Drain and rinse under cold water.

Cook the vegetables: Meanwhile, heat an extra-large pan over medium-high heat. Add a drizzle of oil, then the garlic. Cook for 30 seconds, until fragrant. Add the mushrooms and bok choy. Cook, stirring soften, for 2-4 min, until the mushrooms are soft and bok choy is tender-crisp. Transfer to a medium bowl.

Cook the shrimp: In the same pan, heat another drizzle of oil. Add the shallot and cook for 2-3 min, until softened. Add the ginger and shrimp to the pan and cook for 1-2 min, until the shrimp are just barely opaque.

Stir the soy sauce, oyster sauce and sugar into the pan. Then add bok choy, mushrooms, and rice noodles. Stir until thoroughly combined.