We're throwing in wild-caught Aussie prawns for a succulently sweet take on the Thai streetfood classic of pad kra pao. Fiery and fragrant with Thai basil and chilli, and wok-tossed with noodles in just 20 minutes, dinner tonight is a proper event. Gather around, people.
Boil the kettle in preparation for step 2. Chop gai lan into 3cm pieces, keeping the stalks and leaves separate. Trim snow peas and halve. Season prawns with ¼ teaspoon salt flakes. Pick Thai basil leaves from their stems.
Place noodles in a heatproof bowl and cover with boiling water from the kettle. Soak for 3 minutes and drain well.
Grate ginger. Peel and crush garlic. Finely chop chilli. Place ginger, garlic, chilli, fish sauce, oyster sauce, soy sauce and brown sugar in a small bowl and stir to combine.
Heat vegetable oil in a wok or frypan over high heat. Add prawns and scatter over gai lan stems. Cook, without stirring, for 2 minutes. Add snow peas and gai lan leaves and cook, stirring, for 1–2 minutes or until leaves begin to wilt.
Add noodles, most of the Thai basil leaves (reserving some to serve) and sauce mixture and cook, tossing noodles to combine, for 1–2 minutes or until noodles are coated in sauce.
Cut lime into wedges. Divide noodles and prawns between bowls and top with reserved Thai basil and crispy shallots. Serve with lime wedges.