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Easy King Prawn Pad See Ew
Our take on this Thai favourite stars juicy responsibly-sourced king prawns, sizzling away with a medley of vibrant veg. A more-ish honey chilli sauce brings everything together. Wide rice noodles soak up all the flavour. Crunchy peanuts complete the dish. Grab your chopsticks and dig in!
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 pepper (use half)
- 0.5 tsp chilli flakes (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 tbsp sesame oil (use half) (Sesame)
- 90g Tenderstem broccoli (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 tsp cornflour (use half)
- 25g honey (use half)
- 1 onion (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 445
Protein: 27g
Carbs: 60g
Fat: 11g
Ingredients
- ½ tsp chilli flakes
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 pepper
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp sesame oil (Sesame)
- 90g Tenderstem broccoli
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 onion
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 25g honey
- 2 tsp cornflour
Nutritional Information
Calories: 511
Protein: 27g
Carbs: 60g
Fat: 19g
Easy King Prawn Pad See Ew
Our take on this Thai favourite stars juicy responsibly-sourced king prawns, sizzling away with a medley of vibrant veg. A more-ish honey chilli sauce brings everything together. Wide rice noodles soak up all the flavour. Crunchy peanuts complete the dish. Grab your chopsticks and dig in!
Cook time:
20 mins
Cuisine:
Thai
Food group:
Shellfish
Allergens: Crustaceans, Sesame, Peanuts, Soya
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Prep the veg & cook the noodles
- Dice the pepper into 2cm chunks. Cut the onion into 3cm chunks. Trim and cut the broccoli into thirds
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Time to fry
- Heat the large frying pan with 1 tbsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the pepper, onion and broccoli. Cook for 3-4 mins, until starting to soften, then add the prawns and cook for another 4 mins, until cooked through. Season with salt and pepper
- Meanwhile, in the measuring jug, add the cornflour and 100ml cold water (50ml for 1 person). Mix until dissolved, then stir in the tamari, rice vinegar, honey, sesame oil and chilli flakes (to taste)
Toss the noodles
- Add the sauce to the prawn pan. Bring to the boil and simmer for 3-4 mins, until slightly reduced
- Add the cooked noodles and toss to coat. Simmer for 1 min, until hot
Plate up
- Roughly chop the peanuts
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the noodles between bowls. Scatter over the peanuts to finish
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