Pad Kee Mao with Prawns
Cook flat rice noodles for 5-6 minutes in boiling water, until just al dente. Drain, wash with cold water, and add a drizzle of oil to keep the noodles nice and separate. Meanwhile add to a wok some peanut oil, four fresh bird's-eye chillies, sliced and deseeded, and a fat spoon of chopped garlic. Then add your prawns and cook for a few minutes till the prawns become pink. Add cashews, and cook for a minute. Add your favorite veggies (I added broccoli and snap peas) and generous amounts of fresh basil leaves, a spoon of fish oil, a big spoon of rice vinegar, a sprinkle of sugar, and I'd say 2-3 fat spoons of soy sauce (or to taste). Add the noodles and toss for about two-three minutes and take off the heat. Serve steaming hot!
