Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Ingredients
- 100 g rice noodles
- 250 g raw peeled prawns, tails on or off
- 1 shallot
- 3 Thai chillies
- 2 cloves garlic
- 20 g Thai basil, a small handful
- 1 ½ tbsp neutral oil, divided
- 2 spring onions
- 150 g Tenderstem broccoli
Sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 13 g caster sugar
Method
Prep
Cover the rice noodles with boiling water and leave to soak for 5 minutes, then rinse under cold water and drain. Set aside.
Pat the prawns dry with paper towel.
Slice the shallot and spring onions. Mince the chillies and garlic. Trim the tenderstem broccoli.
Mix the fish sauce, oyster sauce, light soy sauce, dark soy sauce and sugar together in a small bowl for the sauce and set aside.
Cook
Set a wok over high heat and add 1 tablespoon of the oil. Once shimmering, stir-fry the prawns for 60-90 seconds per side until just pink and starting to curl but not fully cooked through (they will finish cooking later). Remove and set aside.
Add the remaining oil to the wok. Add the chilli and garlic and stir-fry for 30 seconds until fragrant.
Add the shallot, spring onions and tenderstem broccoli and stir-fry for 2-3 minutes until the broccoli is bright green and just tender.
Return the prawns to the wok along with the noodles and sauce. Stir-fry over high heat for 1-2 minutes until everything is combined and the prawns are cooked through. Remove from heat and fold through the Thai basil briefly to wilt and keep it fragrant. Loosen with a splash of water if the noodles look dry, and serve immediately.
