70 gram Raw king prawns
70 gram Dry vermicelli rice noodles
70 gram Tender stemmed broccoli
1 Big garlic clove-finely chopped
1tsp Corn flour
100 ml Water
2tbs Coconut oil
1tsp Light soy sauce
1/2tbs Oyster sauce
1/2tsp Fish sauce
1/4tsp Ground black or white pepper
1 tiny splash Dark soy sauce
-Boil the broccoli until it’s cooked but not too soft.
-Cook the rice vermicelli according to the instruction on the package. Then drain the excess water off.
-Mix the corn flour and water in a small bowl, combine the mixture well. Set a side.
-In the first pan, heat 1 tablespoon of coconut oil, half amount of chopped garlic until the garlic turns slightly golden in colour. Add the oyster sauce, fish sauce and sugar into the pan. Bring it to boil.
-Add the broccoli, prawns, dark soy sauce and ground pepper – in the same pan; stir it well for approx. 1 minute.
-Add the corn flour mixture into the pan. Keep stirring until the gravy turns into clearer in colour and thicker consistency, which means that corn flour is cooked. Remove the sauce off the heat as soon as it’s thickened.
– In the second pan, heat 1 tablespoon of coconut oil and the other half of chopped garlic into the pan. Once the garlic turns slightly golden, add the cooked noodles and a tiny splash of dark soy sauce. Stir well and flash fry for 45seconds. Then remove this seasoned noodle on the plate.
-Put the prawn and broccoli sauce on top of the noodles and serve Raad-Na-Goong immediately
-I like to add a tiny squeeze of lemon juice or rice vinegar for fresh taste.
-Keep a very close eye whilst your cooking the garlic as it is easily burnt.
-Do not over cook the rice vermicelli. You can always add the water later.
-Enjoy Raad-Na-Goong with your family and friends, Happy Cooking!