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Prawn Pad See Ew

A classic takeaway dish made with doctor's kitchen principles to ensure it packs in enough nutrients and aligns with multiple health goals. This pad s...ee ew is heavy on greens with bags of flavour and super easy to make. Read more A classic takeaway dish made with doctor's kitchen principles to ensure it packs in enough nutrients and aligns with multiple health goals. This pad see ew is heavy on greens with bags of flavour and super easy to make.

Why is this healthy?

Diet

Pescatarian

Contains

Eggs, Shellfish, Fish, Soy

Ingredients

Serves 2

Metric Imperial

wide rice noodles

(wide brown rice noodles preferred)

dark soy sauce

maple syrup

(optional)

rice vinegar

or white wine vinegar

water

fish sauce

optional

coconut oil

garlic cloves

grated

jumbo prawns

pak choy

quartered

field mushroom

sliced

broccoli

broken into 2cm florets

eggs

whisked in a bowl

spring onion

chopped

Share ingredients

Ingredients

Serves 2

Metric Imperial

wide rice noodles

(wide brown rice noodles preferred)

dark soy sauce

maple syrup

(optional)

rice vinegar

or white wine vinegar

water

fish sauce

optional

coconut oil

garlic cloves

grated

jumbo prawns

pak choy

quartered

field mushroom

sliced

broccoli

broken into 2cm florets

eggs

whisked in a bowl

spring onion

chopped

Share ingredients

Method

Gather your ingredients.

Prepare the noodles according to packet instructions and set aside.
Mix the soy sauce, vinegar, maple syrup, water and the fish sauce in a small bowl and set aside.

Heat a wok over a high heat and add the coconut oil, garlic and cook for 30 seconds.

Add the prawns and cook for 2 minutes until prawns turn pink. Then put aside on a plate.

To the same pan on high heat, add the pak choy, mushrooms and broccoli. Stir fry for 6 to 7 minutes until the greens wilt.

Add the noodles and the prawns back to the pan. Pour the sauce mixture over the noodles and str fry everything for 1 minute.

Push the mixture to one side of the wok.

Melt a little coconut oil and add the beaten egg to the empty side of the wok. Scramble for 30 seconds, breaking it up into smaller pieces.

Toss all the ingredients together with tongs and stir fry for 1 further minute. Remove from the heat, divide into serving bowls and garnish with spring onions.

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