Tag Archive: quick dish

  1. Authentic Thai Pad See Ew with Prawns by Marni Xuto

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    Chef and content creator Marni Xuto with a recipe at the Great British Food Festival

    Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer and can often be found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok.

    Check out Marni’s website for more information here and make sure to follow her on social media for delicious recipes and top tips for cooking Thai food.

    Marni’s Pad See Ew with Prawns is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and it also marks the beginning of the Buddhist New Year.

    Pad See Ew is a famous Thai street food and translates literally as “fried with soy sauce”. It is known for its gorgeous caramelised noodle flavour that comes from cooking it at a high heat.

    Did you know: The noodle stir-frying technique used for Pad See Ew originated in the Guangdong province of Southern China

    Serve: 1

    Prep time: 10 minutes 

    Cooking time: 5-8 minutes

    Ingredients for the sauce

    • 1 tbsp of dark soy sauce
    • 1 tbsp of sugar
    • 1/2 tbsp of oyster sauce

    Ingredients for the stir-fry

    • 150g of fresh flat rice noodles
    • 100g of pak choi, trimmed and chunkily cut
    • 80g of raw King prawns, peeled and de-veined
    • 40g of baby corn, sliced
    • 20g of mangetout
    • 20g of broccoli
    • 1 egg
    • 2 cloves of garlic, peeled and finely chopped
    • 2-3 leaves of coriander (optional)
    • 3 tbsp of vegetable oil
    • 1 tsp of lemon juice
    • 1 tsp of sesame oil (optional)
    • 1/8 tsp of chilli flakes (optional)
    • 1 pinch each of salt and pepper


    Marni uses our Stainless Steel Tri-Ply Range in this recipe. Check out 7 things we love about this range!

    Cooking Method

    1. Mix the sauce ingredients into a small bowl and set aside.
    2. Fry the prawns in a tablespoon of vegetable oil using a Stainless Steel Tri-Ply 20cm Non-Stick Frying Pan over medium to high heat. Once they are cooked, remove them and set aside. 
    3. Return the pan to the hob over a medium heat and add the rest of the oil and the chopped garlic. Then, gently fry it until it turns slightly golden. 
    4. Crack an egg into the pan and leave it until it is slightly cooked, before beating it with a spatula. 
    5. Add the baby corn, mangetout, broccoli. Season with salt and pepper and stir until the broccoli softens.
    6. Add the pak choi, rice noodles and the sauce mixture and stir until the sauce coats the noodles. 
    7. Add the prawns, season with salt and pepper and then stir.
    8. Squeeze a little lemon juice, pour a little sesame oil, and scatter some chilli flakes, then garnish with coriander leaves and serve immediately.
    King Prawn Pad See Ew pictured on a plate with one noodle being pulled high above the plate. The frying pan with the rest of the dish is seen in the background.
    Just look at those colours!