This stir fry comes together quickly once you start, so I recommend you get everything ready to go and place it by the stovetop. This way everything will be within an easy reach!
Be careful chopping the hot pepper-don’t rub your eyes after! Wear rubber gloves or wash your hands really well afterwards. The original recipe had a bit too much sauce and noodles for our liking, so I reduced the chicken stock by 1/4 cup and the noodles by 100g. You also can change the vegetables around by using sweet yellow pepper for the corn cobs, and broccoli for the bok choy, or linguini for the rice noodles. In fact, you can also use bite sized pieces of chicken for the prawns, just make sure to cook them until there’s no pink inside.
3 tbsp vegetable oil
1/4 cup finely chopped onion
1 tsp chopped hot pepper, seeds removed
4 cloves garlic, minced
12 oz/ 375 g prawns, peeled and de-veined
4 baby bok choy, washed and sliced lengthwise (or 2 cups chopped bok choy)
1 can baby corn cobs, drained
2 tbsp fish sauce
3/4 cup chicken or vegetable stock
3/4 pk (300 g) wide stick rice noodles
1 tbsp corn starch
1 cup basil leaves
Start a large pot of water boiling on the stove. Dump in about 300 g of wide stick rice noodles. Cook according to package directions until softened but still have a bit of bite. Reserving a bit of the pasta water, drain and set aside.
In a wok or large fry pan, sauté the onion in oil until softened and lightly golden. Add the garlic and hot pepper, continuing to stir until fragrant.
Add the prawns and continue to stir fry, until they just turn pink. Add the bok choy and corn cobs, stirring for about a minute. Add the fish sauce and chicken broth. Bring to a boil, cover, and let cook, stirring occasionally, until the bok choy becomes tender crisp (about 2 minutes).
Whisk the cornstarch with 2 tbsp water and add to the pan, stirring. The sauce will thicken up. Scatter basil over top and remove the pan from the heat.
Moisten the noodles with the reserved pasta water. Divide the noodles among bowls and spoon the prawn mixture over top. Serve with lime wedges and extra torn basil.
Adapted from Canadian Living