Thai · Dinner
Wok-Charred Shrimp Noodles
Prawn Pad See Ew
Around 28% fewer calories and significantly lower fat and sodium, oil halved and low-sodium soy sauce used throughout with extra Chinese broccoli added, with the authentic wok-charred noodle caramelisation, sweet soy depth, and fresh prawn of the classic.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
28gProtein
12gFat
58gCarbs
4gSugar
3gFiber
715mgSodium
155mgChol
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Instructions
1
Prep
Peel and devein prawns. Soak noodles if using dried, then drain. Cut Chinese broccoli into 5cm lengths. Mince garlic. Mix dark soy sauce, light soy sauce, oyster sauce, coconut sugar, white pepper, and rice vinegar in a bowl; set aside.
2
Bloom
Heat 1 tsp oil in a large wok over the highest heat until smoking, about 1 minute. Add minced garlic and stir 15 seconds until fragrant.
3
Sear
Add prawns to the wok, cook 2 minutes over high heat until just pink. Push to the side of the wok.
4
Build
Crack eggs into the wok, scramble lightly 30 seconds until just set, then fold into the prawns.
5
Saute
Add noodles and Chinese broccoli, pour sauce over, toss continuously over high heat 2–3 minutes. Allow noodles to sit undisturbed 30 seconds at a time to develop wok char. Adjust seasoning to taste.
6
Plate
Transfer to serving bowls and serve immediately while noodles retain their wok char.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.5 oz) raw king shrimp
- 200g (7 oz) wide flat rice noodles
- 200g (7 oz) Chinese broccoli
- 2 eggs
- 1 tsp vegetable oil
- 3 garlic cloves
- 45ml (3 tbsp) low-sodium dark soy sauce
- 1 tbsp low-sodium light soy sauce
- 1 tbsp oyster sauce
- 1 tsp coconut sugar
- 0.5 tsp white pepper
- 1 tsp rice vinegar