Pad Mee Goong (Stir-Fried Rice Vermicelli with Prawns and Egg)
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Ingredients
- 300 g raw king prawns, peeled and deveined
- 150 g dried rice vermicelli noodles
- 2 eggs
- 2 garlic cloves
- 1 carrot, julienned
- 80 g beansprouts
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 259 kcal
- Protein
- 20.5 g
- Carbohydrate
- 33.9 g
- of which sugars
- 2.7 g
- Fat
- 3.6 g
- of which saturates
- 1.1 g
- Fibre
- 1.8 g
- Salt
- 2.87 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 vermicelli noodles in warm water for 10 minutes until soft, then drain.
- 2
Crush the garlic.
- 3
Heat a little oil in a wok over a high heat and fry the garlic for 30 seconds until fragrant.
- 4
Add the prawns and carrot and stir-fry for 3 minutes until the prawns turn pink.
- 5
Push to one side, crack in the eggs and scramble briefly, then mix through.
- 6
Add the noodles, beansprouts, fish sauce and soy sauce, and toss for 2 minutes until the noodles are glossy and tender.
- 7
Scatter with spring onions and serve hot.
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