Pad Kee Mao Kung | Spicy Thai Noodles with Prawns

Soak the broad rice noodles in hot water according to the package instructions or boil briefly until al dente, then rinse with cold water and drain well.

Roughly crush the garlic and chillies in a mortar or chop finely. Wash the pak choi, separate the leaves, and cut the crunchy stems into bite-sized pieces. Deseed the red bell pepper and cut into thin strips.

In a small bowl, stir together the soy sauce, oyster sauce, and fish sauce into an aromatic wok sauce.