Tenderstem® King Prawn Pad Thai


Created by David Hulley


Foreign cuisines that have Flavour, that are both healthy and mouthwatering pleasing on the eye in appearance and on the tongue in taste.

  • Created by David Hulley
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4

Foreign cuisines that have Flavour, that are both healthy and mouthwatering pleasing on the eye in appearance and on the tongue in taste.

  • 3 lbs of King Prawns
  • 2 pounds Tenderstem®, cut into florets and stalks
  • 1 package (14 ounces) rice noodles
  • 2 eggs, slightly beaten
  • Sauce:
  • 1/4 Cup soy sauce
  • 2 Tablespoons fish sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon chilli garlic sauce
  • 1 lime, juice only
  • 3 inches ginger, peeled and grated
  • Garnishes:
  • Peanuts or cashews,
  • Chopped bean sprouts
  • Chopped Tenderstem®
  • Spring Onions
  • Cilantro
  • More chili sauce or soy sauce to taste
  1. Start by chopping off all the florets. If some are larger, cut them in half so they are basically the same size. Then chop up the Tenderstem® stalk into even chunks.

  2. Next, par-cook the Tenderstem® until it’s cooked but still slightly crunchy. Soggy Tenderstem® does not make a good Pad Thai. If you have a steamer, that’s probably the easiest, but I also made this one time and blanched the florets in salted, boiling water for about 4 minutes and then shocked them in an ice water bath to stop the cooking. If you are steaming though, they’ll probably take about 5 minutes. They should be bright green when they’re done and cooked but still slightly crunchy. Tenderstem® has a mild, distinctive flavour and a texture more like asparagus than traditional broccoli and is tender from floret to stem so you can eat the whole vegetable.

  3. Next are the noodles. Basically, just cook them according to the directions on the package. This should involve putting them in boiling water (off the heat) for about 15 minutes. The two important things to remember about rice noodles is to make sure you use a lot of water. One litre per package is probably good. Also, be sure to give them a stir every few minutes. If you don’t do these things, the noodles have a tendency to stick together and you’ll end up with clumps of uncooked noodles in your Pad Thai. Once your noodles are cooked, drain them through a colander and give them a rinse with cold water to stop the cooking.

  4. Then lightly beat a few eggs in bowl and mix sauce ingredients in other whilst noodles cook. Deshell 3lbs of King Prawns and cut out entrails then rinse in cold water.

  5. It’s important to have all your ingredients ready before you start. This dish goes pretty fast, especially if you have a good wok. If you don’t, you can still make this dish though.

  6. To start, add your sauce to a hot pan. It will sizzle and bubble and start to reduce immediately. Once it is hot, add all your noodles and begin stirring to combine the noodles and the sauce. If you have a good hot wok, this will go very quickly – just a few minutes will do the trick for sure. Once the noodles are hot and the sauce is reducing, add your eggs and prawns and stir more. The eggs should cook almost instantly. Then add your Tenderstem® to the party! Again, this is a stir fry. Not a let-sit fry. So keep stirring it! After a minute or two of cooking, it should be done. The sauce should be reduced down and thick and the noodles and Tenderstem® should be hot and the egg cooked.

  7. The real fun of this dish involves toppings. I like to put out a bunch of bowls of various toppings (cashews, spring onions & chillies)that people can add to their individual servings.