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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. 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
Family classics
Serving size
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 180g Tenderstem broccoli
- 2 onion
- 2 pepper
- 2 tbsp rice wine vinegar
- 50g honey
- 1 tsp chilli flakes
- 200g brown rice noodles (Brown Rice Flour, Water)
- 4 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 tbsp cornflour
- 2 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 477
Protein: 26g
Carbs: 60g
Fat: 15g
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. 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: Peanuts, Soya, Crustaceans, Sesame
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a measuring jug & a sieve
Let's prep
- Thinly slice the peppers. Peel the onions and cut into 3cm chunks. Trim and cut the broccoli into thirds
- Drain the prawns and pat dry with kitchen paper
- Add the prawns, cornflour and a pinch of salt and pepper to the medium bowl. Toss to coat
Fry the prawns
- Heat the large frying pan with 1 tbsp on high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the prawns and cook for 4 mins, until pink and cooked through. Remove from the pan and set aside
- Meanwhile, 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
Make the sauce
- Return the frying pan to medium-high heat with half the sesame oil. Once hot, add the pepper, onion and broccoli. Cook for 5-6 mins, until tender. Season with salt and pepper
- Combine the rice vinegar, tamari, honey, chilli flakes (to taste), remaining sesame oil and 75ml water in the small bowl
Last bits & plate up
- Add the cooked noodles to the veg pan with the cooked prawns and sauce mixture. Toss to coat the noodles and simmer for 1-2 mins, until piping hot and thickened
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the noodles between bowls
- Roughly chop the peanuts and scatter over the noodles to finish
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