This easy Thai recipe is my simplified version of Raadd-Na-Goong. It is usually comprise of rice noodles, vegetables and meat/seafood in flavoursome gravy. The crunchiness of broccoli goes well with soft rice vermicelli.The intense flavour (yet not spicy) Sauce makes this dish a whole family favourite.  Happy Cooking 

Serve: 1 Ingredients: 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

1/2tsp               Sugar

1/4tsp              Ground black or white pepper

1 tiny splash   Dark soy sauce

METHOD -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 immediately

Tip: -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.

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