DRUNKEN NOODLES ( PAD KEE MAO) WITH PRAWNS

PREP 10mins COOK 10mins SERVES 4

INGREDIENTS For the sauce: • 2 tbsp gluten-free oyster sauce • 2 tbsp gluten-free soy sauce • ½ tbsp fish sauce • 1 tsp sesame oil For the rest: • 2cm piece ginger, grated • 3 cloves garlic, peeled and crushed • 2- 4 green finger chillis, chopped • Red pepper, deseeded and cut into strips • 250g wide ribbon rice noodles • 2 tsp sesame oil • 200g frozen uncooked prawns, defrosted • 3 spring onions • 2 carrots, cut into thin strips • Small head of broccoli, divided into florets • Handful of cashews, chopped • 25g Thai basil leaves

METHOD

1 Combine the sauce ingredients. Pound the garlic, chillies, ginger and ½ of the red pepper to a paste. Prepare the rice noodles. Drain and set aside.

2 Preheat a wok to very hot and add sesame oil. Stir fry the broccoli and carrots for a few minutes, then add the remaining red pepper and spring onions. When the vegetables are just cooked, transfer to a plate. Add the paste to the pan and cook for 1min. Add the prawns and stir so they’re just cooked. Set aside.

3 Add the noodles, the vegetables and the sauce. Toss and stir fry over a high heat for 2mins. Stir in the Thai basil.

4 Serve with the cashews over the top and some extra chopped green chilli if you like a little more heat.