Cooking time: 2h 15 min

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5 Tbsp neutral oil

200g shrimp (peeled and de-veined (or protein of your choice))

500g fish (cut into 3-4cm chunks.)

9 cloves garlic

5-7 Thai red chilies (adjust to your spice preference) can sub 3 Birds Eye chilies

1 onion (thinly sliced)

1 carrot (cut into thin matchsticks)

2 bunches Chinese broccoli (gai lan) (sliced thinly diagonally) separated into leaves and stems

600g fresh wide rice noodles

30g Thai Basil (packed)

Salt (to taste)

3.5 tablespoons soy sauce

3 tablespoons dark soy sauce

3 tablespoons fish sauce

1.5 tablespoons palm sugar or white sugar

1.5 tablespoons of water

6 tbsp lime juice

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Preparation:

1. Rinse the konjac noodles under cold water for 15 seconds and let them drain. If using other noodles, prepare according to package instructions. Set aside.

2. In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water until well combined. Set aside.

3. Chop the Chinese broccoli separating stems and leaves, then set aside.

4. Chop the garlic roughly and slice chilies thinly then keep together in a small bowl.

5. Slice the onion thinly and cut the carrots into short stick shapes. Set aside.

6. Cut the fish fillets in half lengthways, then cut 3-4cm sections on a diagonal opposite from the lines on the fish.

7. Devein the prawns, peel heads/legs and shells.

8. Marinate the prawns and fish in 1 tbsp of sauce, tossing with a pair of tongs to combine.

Cook in two pans at the same time (split ⅔ in a wok, ⅓ in fry pan)

1. Heat 1 tablespoon oil in large wok. Sear fish on high heat, 60-90 seconds. Remove fish and set aside on a plate.

2. Set to medium-high heat. Add the shrimp and stir-fry until just cooked through, about 1 min. Remove and set aside on the same plate.

3. Add another tablespoon of oil to the wok or pan. Add garlic and red chilis and stir-fry until aromatic, about 30 seconds.

4. Add the chopped stems of bok choy and stir fry for 1 min until they feel softened. Toss the pan and keep adding oil if any ingredients begin to stick.

5. Add white onions and carrots and stir fry until softened, about 1 min.

6. Add Chinese broccoli leaves and stir fry until just tender, about 1 mins.

7. Add the rice noodles, Thai basil, and sauce and toss gently to coat the noodles evenly, about 1 min. Let the water reduce from the noodles, making sure to keep stirring the pan.

8. Add back the shrimp and quickly toss until combined.

9. Transfer to a plate and enjoy immediately.