Wagamama Pad Thai Kimchee Recipe
Wagamama’s Pad Thai Kimchee is a vibrant fusion dish that combines the savory, tangy allure of classic Pad Thai with the bold, spicy crunch of fermented kimchee, creating an irresistible culinary adventure in every bite. Make our Wagamama Pad Thai Kimchee Recipe at home. With our Secret Restaurant Recipe your Pad Thai Kimchee will taste just like Wagamama.
Ingredients
- 5 1/4 ounces cooked peeled Prawns
- 4 tablespoons Pad Thai Sauce store bought or homemade, of choice
- 2 1/2 ounces Rice Noodles
- 2 tablespoons Vegetable Oil
- 1/2 Red Pepper cored, seeded and chopped
- 1 3/4 ounces Closed Cup Mushrooms sliced
- 1 1/2 ounces Snow Peas or Sugar Peas sliced
- 2 Spring Onions roughly chopped
- 2 Eggs lightly beaten
- 1 3/4 ounces Kimchi store bought or homemade, of choice
- 1 Lime
- Crushed Peanuts to taste, to garnish
Instructions
- Place prawns in a bowl.
- Coat with 2 tablespoons of the pad Thai sauce. Toss to fully cover.
- Cover the bowl. Set aside to marinate for 30 minutes to soak up the flavor.
- Cook noodles according to package directions. Once tender, drain if needed and set aside.
- Heat 1 tablespoon of the vegetable oil in a large wok or nonstick frying pan over medium-high heat. When hot, add chopped red pepper, sliced mushrooms, snow peas and spring onions. Stir-fry briskly for 1 minute until the vegetables are vibrant and just tender.
- Add marinated prawns and stir-fry for 1 - 2 minutes, until warmed through.
- Pour in the beaten eggs. Stir-fry for another 2 - 3 minutes, ensuring the eggs coat all ingredients as they cook, binding the mixture with richness.
- Add cooked noodles, kimchi and the remaining 2 tablespoons of pad Thai sauce. Turn heat to high and stir-fry for one final minute to caramelize the sauce slightly and bring everything together.
- Spoon into a serving bowl and serve with a fresh lime wedge and a scatter of crushed peanuts.