Prawn Pad Kee Mao
SERVES 4
PREP TIME 25 mins in veg prep + 30 mins noodle soaking time
DIFFICULTY easy if youre clever
INGREDIENTS
1 pack dry wide rice noodle
2 tbsp peanut oil
3 garlic cloves, cut into slivers
½ ts dried chilli flakes
12-16 raw prawns, peeled, tail on
1 ts grated ginger
3-4 stems young gai laan, stems and leaves finely sliced on a diagonal into 4cm lengths
2-3 stalks young celery, stems and leaves finely sliced on a diagonal into 4cm lengths
2 spring onions, cut into 4cm julienne
2 handfuls of picked basil leaves - ideally thai and holy to be real, but I had regular on hand.
sauce
3 tbsn oyster sauce
2 tbsp kecap manis
1 tbsp light soy sauce
1 tsp brown sugar
1 tbsp water
1 tbsp sesame oil
Peanuts and lime to serve
METHOD
Preparation is key here… otherWise you may aswell make soup.
Soak the noodles, covered in plenty of cold water half an hour before you begin.
Prep - peel, wash, chop & pick all the vegetables.
In a large wok over high temp, heat the oil until shimmering.
Add in the garlic and chilli and stir quickly until beginning to turn golden - 1 min.
Add in the prawns and toss well, then top with the celery, shallots, gailaan and ginger.
Toss this again so everything begins to soften - 2 mins
Add cold water softened noodles over soft veg, a little bit of excess water on these is fine, it helps wilt everything.
Shake and toss well then allow to fry without stirring too much for 5 mins
Combine all of the noodle sauce in a small bowl then add ¾ of it to the noodles along with the basil and toss to coat and combine.
Once everything is wilted, soft and hot about 3mins, serve and sprinkle with peanuts, a squeeze of lime and drizzle with extra sauce.