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.

Not rated yet

Thai

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

15 minsCook

30 minsTotal

EasyLevel

🍵Thai Iced Tea 🥂Spy Valley Sauvignon Blanc

Nutrition per Serving

485 Calories

28g Protein

12g Fat

58g Carbs

4g Sugar

3g Fiber

715mg Sodium

155mg Chol

Ingredients

For 2 servings

Instructions

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.

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.

Sear

Add prawns to the wok, cook 2 minutes over high heat until just pink. Push to the side of the wok.

Build

Crack eggs into the wok, scramble lightly 30 seconds until just set, then fold into the prawns.

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.

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.