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 see ew is heavy on greens with bags of flavour and super easy to make.
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
pak choi - spring greens, chard, kale
chestnut mushrooms - green or red pepper, baby button mushrooms, closed cup white mushrooms, asparagus
broccoli - cauliflower, julienned carrot
Ingredients
Instructions
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.
Notes
Alternatives:
pak choi - spring greens, chard, kale
chestnut mushrooms - green or red pepper, baby button mushrooms, closed cup white mushrooms, asparagus
broccoli - cauliflower, julienned carrot