I’ve made this favorite Thai dish of mine before, but somehow managed to always overcook the noodles and turn the entire thing into cat food. Finally got it right!
Pad Kee Mao with Prawns
Cook flat rice noodles for 5-6 minutes in boiling water, until just al dente. Drain, wash with cold water, and add a drizzle of oil to keep the noodles nice and separate. Meanwhile add to a wok some peanut oil, four fresh bird’s-eye chillies, sliced and deseeded, and a fat spoon of chopped garlic. Then add your prawns and cook for a few minutes till the prawns become pink. Add cashews, and cook for a minute. Add your favorite veggies (I added broccoli and snap peas) and generous amounts of fresh basil leaves, a spoon of fish oil, a big spoon of rice vinegar, a sprinkle of sugar, and I’d say 2-3 fat spoons of soy sauce (or to taste). Add the noodles and toss for about two-three minutes and take off the heat. Serve steaming hot!