Pad Kee Mao Talay (Drunken Noodles with Seafood)
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Ingredients
- 200 g raw king prawns, peeled and deveined
- 150 g cleaned squid rings
- 300 g wide flat rice noodles
- 1 tbsp thai red curry paste
- 3 garlic cloves
- 3 fresh green chillies
- 80 g fine green beans, trimmed
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 20 g fresh holy basil or thai basil
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 20.6 g
- Carbohydrate
- 64.3 g
- of which sugars
- 1.7 g
- Fat
- 1.7 g
- of which saturates
- 0.4 g
- Fibre
- 2.2 g
- Salt
- 2.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice noodles in warm water for 15 minutes, or according to the pack instructions, until pliable, then drain.
- 2
Crush the garlic and finely chop the green chillies.
- 3
Heat a little oil in a wok over a high heat and fry the garlic, chillies and curry paste for 1 minute until fragrant.
- 4
Add the prawns, squid and green beans and stir-fry for 3 minutes until the prawns turn pink and the squid is opaque.
- 5
Add the noodles, fish sauce and soy sauce, and toss for 2 minutes until the noodles are glossy and hot through.
- 6
Stir in the holy basil leaves until wilted and serve immediately.
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