Recipe Cuisine: Thai
Theme: Fast & Fab
Prawn Pad See Ew
By: Nicole H
Ingredients
- 200g dried wide rice noodles
- SAUCE:
- 2 tsp dark soy
- 1 Tbls salt reduced soy
- 1.5 Tbls oyster sauce
- 2 tsp sugar
- 2 tsp white vinegar
- STIR-FRY
- 4 Tbls neutral oil
- 2 cloves garlic, crushed
- 1 large egg, whisked
- 1 onion, cut into wedges
- 1 bunch broccolini, trimmed and cut into 2 inch pieces
- 200g raw prawns, peeled, deveined
- CHILLI VINEGAR:
- 1/4 cup white vinegar
- 1 long red chilli, finely chopped
- TO SERVE:
- toasted chilli flakes (optional)
- finely sliced chilli (optional)
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
Method
- Mix together the sauce ingredients - dark soy, salt reduced soy, oyster sauce, vinegar and sugar and set aside.
- Mix together the finely chopped chilli and 1/4 cup of vinegar and set aside.
- Heat 1 tablespoon of the oil in a wok on high heat and add the prawns and garlic, fry for a minute and flip the prawns over, add the onions and cook until just wilted. Add the broccolini and fry for another minute until the broccolini turns bright green.
- Move everything to the back of the wok and lower the heat to medium, heat 1 tablespoon of oil and add the egg. Scramble the egg, mix it through the prawns and veg and transfer everything to a plate.
- Cook the noodles according to packet directions and drain.
- Heat the rest of the oil in the wok until it starts smoking, add the noodles and sauce and toss once or twice to distribute the sauce. Leave them undisturbed until the edges start to caramelise. Add everything back into the wok and toss to heat through.
- Remove from heat and serve immediately with fresh chilli, toasted chilli flakes and chilli vinegar on the side.
