Pad Kee Mao with Prawns | Spicy Thai Drunken Noodles

Soak the rice noodles in lukewarm or warm water for the time indicated on the packaging (approx. 8–10 minutes) until pliable but still firm (al dente). Drain thoroughly and set aside.

In a small bowl, whisk together the oyster sauce, light and dark soy sauce, fish sauce, and cane sugar with one tablespoon of water until the sugar completely dissolves.

Crush the garlic and chili peppers in a mortar or mince them very finely. Cut the red bell pepper into thin strips, the spring onions into 3-4 cm pieces, and peel and devein the prawns, patting them dry with paper towels.