John Gregory-Smith's Thai Drunken Noodles
RECIPE
John Gregory-Smith's Thai Druken Noodles
(Serves 2)
INGREDIENTS
For the sauce
3 tbsp of gluten-free oyster sauce
1 tbsp tamari
For the noodles
200g thick (10mm) rice noodles
2 tbsp natural oil
150g Prawns
1 onion, roughly sliced
3 cloves of garlic, finely chopped
½ red chilli, finely chopped
150g pak choi, roughly chopped
2 eggs, whisked
The juice of ¼ of a lime
A large handful of Thai basil leaves
Gluten-free Fish sauce to taste
METHOD
1. Whisk all the ingredients for the sauce together and set to one side.
2. Chuck the noodles into a bowl and cover with just boiled water. Leave for 8 minutes to soften and then drain. Rince with cold water and drain again.
3. Heat half the oil in a wok over a high heat and stir-fry the prawns for 30 seconds - 1 minute until cooked. Remove from the wok and set to one side.
4. Reheat the wok over a high heat and add the remaining oil. Add the onion and stir-fry for 1 minute or until a little golden. Add the garlic and chilli and stir-fry for 10 seconds until fragrant and then add the pak choi stems. Stir-fry for about a minute until just wilted.
5. Push everything in the wok to one side and add the eggs. Whisk in the pan for 30-40 seconds until set and then mix everything together.
6. Return the prawns to the pan and add the noodles, sauce, lime juice, Thai basil and pak choi leaves. Mix well and add fish sauce to taste. Start with 2 tsp and go from there. Once it’s perfect, dive on in.
