Recipe

Thirsty Prawns Pad Kee Mao

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Thirsty Prawns Pad Kee Mao

Seafood with a drunken thirst with this simple pad kee mao with lusciously sweet prawns edamame and egg noodles.




Ingredients to serve 2

  • 250g x Prawns - shelled
  • 2 tbsps x Cornflour
  • 115ml x DD Pad Kee Mao Base
  • 100g x Edamame - take from freezer
  • 1 x Carrots - shaved with a peeler or julienne peeler
  • 100g x Red Cabbage - shredded
  • ½ tsp x White Sesame Seeds
  • 150g x Egg Noodles
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 500g x Prawns - shelled
  • 4 tsbps x Cornflour
  • 230ml x DD Pad Kee Mao Base
  • 200g x Edamame - take from freezer
  • 2 x Carrots - shaved with a peeler or julienne peeler
  • 200g x Red Cabbage - shredded
  • 1 tsp x White Sesame Seeds
  • 300g x Egg Noodles
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. bring a large saucepan of salted water to the boil for use in Step 1. Run your edamame under warm water until thawed or soak in a bowl of warm water.

Washing Instruction

Wash your hands carrots and red cabbage well.

Gino's Tip

You'll know when your oil is hot when it shimmers and becomes more fluid - be sure not to allow the oil to smoke. Once you add your prawns it will drop the temperature of your oil though

Step 1 - Egg Noodles

Once your large saucepan of salted water has come to the boil, cook your egg noodles for 4-5 minutes until tender. Drain through a colander, drizzle with a bit of olive oil and reserve for use in Step 3.

Step 2 - Stir Fry Base

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and stir fry your shredded red cabbage and shaved/julienne carrots for 3-4 minutes. Proceed to add your edamame and cook for a further 2 minutes, season with salt, pepper and all of your sesame seeds. Transfer to a serving dish. Now season your prawns with salt and pepper and mix with your cornflour. Heat the same large casserole pan over med-high heat, add a shallow layer of olive oil and once your oil is hot, fry your prawns in batches for 3-4 minutes until crisp. Transfer to your chopping board once done.

Step 3 - Finishing your Stir Fry

Decant the oil in your large casserole pan, and place the pan over med-high heat once more. Add your DailyDish Pad Kee Mao Base to the pan with a drizzle of olive oil and a dash of water, once warm add your prawns and cooked egg noodles. Warm for 2-3 minutes while stirring then remove your pan from the heat and mix with your stir fry base veggies. Taste and if need be, season with salt only.

To Serve

Divide your thristy prawn pad kee mao amongst your servings.