Prawn Pad See Ew

my #1 Thai takeout order by FAR

There’s something so addicting about the thick chewy charred noodles in a good Pad See Ew. It’s never a hard decision for me when it comes to Thai takeout, and I always get prawns when I order. Here’s my better than takeout version- it’s so good and easy, you’ll love it.

Ingredients:

1 package flat wide rice noodles

300 grams of jumbo prawns with the tail on (way better flavor)

prawn marinade

1/2 tbsp dark soy sauce

1 tsp sesame oil

2 tsp honey

1 tsp chili flakes

veggies

1 onion, sliced lengthwise thinly

4 cloves of garlic, finely minced

1 package of Chinese broccoli, cut into large pieces

handful of Thai basil

1 bird’s eye chili sliced in half

1 spring onion sliced on the diagonal

1 egg

sauce ingredients:

3 tbsp dark soy sauce

2 tbsp light soy sauce

1 tbsp oyster sauce

2 tsp sesame oil

1/2 tbsp honey

1/2 tbsp rice wine vinegar

Method:

Marinate your prawns with the ingredients listed above. Set aside.

Slice all your veggies as directed above and set aside.

In a pan over medium-high heat, add 1 tbsp of oil.

Once heated up, add in your marinated prawns. Make sure you don’t overcrowd the pan so that you get a nice sear on the prawns. Turn as soon as they turn a little pink, and then get some golden brown color on the other side.

Remove once 90% cooked.

Put your noodles in a large bowl and cover with boiling water for 7-8 minutes.

When soft, drain and rinse in cold water to prevent sticking.

In that same pan, add in your garlic and onions. Saute over high heat until golden brown.

Add in your chili, half the Thai basil, and the Chinese broccoli. Stir fry until slightly softened and almost cooked through. Push to the side and crack an egg into the pan. Scramble and mix with the veggies.

Remove from the pan and set aside.

Get the pan smoking hot, and add in 1 tbsp of oil.

Add the noodles to the hot oil and get a nice golden color on them. You can press them down in the pan and leave them for a few seconds to get a nice char.

Then, add in the sauce ingredients and mix to combine. Fry over high heat until the sauce becomes sticky and the noodles become saturated. When the sauce is bubbly, add in your vegetables and shrimp from before. Mix to combine.

Finish with some Thai basil and spring onions.

Enjoy!