Prawn Pad Kee Mao Aka Drunken Noodles

 Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton

400gm large prawn cutlets

250gm rice noodles

5 tbsp grapeseed oil

¼ cup fish sauce

¼ cup Kikkoman soy sauce – gluten free

2 tbsp brown sugar

4 cloves garlic, minced

1 cup baby corn, drained

1 red chilli, thinly sliced

1 capsicum, thinly sliced

1 cup cherry tomatoes, halved or quartered

½ cup Thai basil leaves

1 lemon, cut into wedges for garnish

1 tbsp chilli flakes, for garnish


  1. Place noodles into a pot and cook until soft in boiling water, strain and refresh in cold water. They should be white in colour tender yet firm.
  2. Let the noodles sit in cold water until ready to add to the sauce (this stops them sticking together), refresh in hot water just before adding to sauce.
  3. For the sauce, whisk together the fish sauce, soy sauce, sugar and ¼ cup water in a medium bowl until blended and the sugar is dissolved. Set aside.
  4. Heat 2 tablespoons vegetable oil in a large wok or pan over medium-high heat.
  5. Add the prawn cutlets and the salt and cook until prawns are lightly pink and cooked through, for 3 to 4 minutes.
  6. Add the garlic and cook for 30 seconds, stirring constantly so the garlic does not burn.
  7. Add the baby corn, chilli and capsicums to the wok and cook until the capsicums are just starting to colour, for 1 to 2 minutes.
  8. Turn the heat up to high and add the noodles and the fish sauce, soy sugar mixture. Stir to combine and cook for 1 to 2 minutes. Stir in the cherry tomatoes and basil, continue to cook until the basil has wilted and the tomatoes are just cooked through, for 1 to 2 minutes.
  9. Serve immediately with wedges of lemon on the side and garnish with chilli flakes.


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