Seafood, Thai

Pad si-iew prawns

Serves: 4

We are currently on a wonderful holiday in Koh Samui.

As you would expect, pretty much everything is planned around and hinged on food; and a few stops into a local tailor who is expertly – and inexpensively – working me up two suits.

We had one of the best pizzas either of us had ever had at a place near Bophut called Dr Frogs: the thinnest Rome-style pizza ever, one with parma ham and mozzarella, the other with this incredible beef sauce, mozzarella, rosemary and parmesan called ‘Dr Frogs Evolution’.

We had a really memorable – and Italian again – meal at a place called Pepenero, where the chef added me to Facebook after the three of us swapped stories of pasta, cooking, wine and the good life. The guy was a genius and you really should try if you are ever in this part of Thailand: his pasta and love for the good life are just awesome.

In fact, whether it has been grungy Thai or an exquisite Beef Wellington (old school, right!) at The Larder, the food has been amazing.

The highlight however was today when we did a cooking school with Smiley Chef, a warm, simple and really authentic collection of cooks who start at the markets, cook in an outdoor kitchen and finish with plates of hot, spicy, beautiful Thai food.

Yum!

We did four dishes; the four of us – Nat, myself and two ladies from Hong Kong and Vancouver respectively – chose a dish each and Pas si-iew being Nat’s go-to Thai noodle dish was her choice. She is no fool!

It was a classic, classic interpretation.

The fear when ordering from a new Thai restaurant in Sydney (and really anywhere) is how they will do – or not so well do – the Pad Thai and Pad si-iew. Stick to this recipe and you will have the most down-the-line, no questions asked version you could want.

This will definitely become one of our future staples.

(I have adapted the recipe to suit four people… just make sure you serve it hot!)

Ingredients

Sunflower oil
4 good handfuls of Pad si-iew noodle, fresh
8 stems of Chinese kale, cut into 4 cm pieces
8 baby corn, quartered
12 slices – thin – of carrot
8 clove garlic, chopped
4 eggs, beaten
12 prawns, peeled
Chilli flakes
White pepper
Lime slices

Seasoning

4 tbsp Oyster sauce
2 tbsp Soy sauce
2 tbsp Black Soy sauce
2 tbsp Light Soy sauce
2 tbsp Fish sauce
2 tbsp sugar (palm or coconut sugar if you have it)

Method

  1. In a wok or frypan, heat two tbsp sunflower oil over a medium-high heat and fry the garlic for a minute or two. Add the chicken and when the chicken is cooked, add the egg, scrambling until cooked.
  2. Add the noodle, seasoning and the vegetables and stir fry over a high-heat for 1-2 minutes until the vegetables are cooked through.
  3. Serve on a plate with fresh lime, chilli flakes and a sprinkling of white pepper.
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