Spicy Thai prawn noodles

Spicy Thai prawn noodles

  • 1
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  • 5
(10 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
These low-fat noodles make for a no-fuss supper and will be on the table in 30 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal385
  • fat11g
  • saturates2g
  • carbs42g
  • sugars1g
  • fibre1g
  • protein34g
  • salt2.8g
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Ingredients

  • 200g Thai rice noodle
  • 1 tbsp sesame oil
  • 2 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 red chilli, finely chopped
  • 1 thumb-size piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 450g peeled cooked Atlantic prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • small bunch coriander, roughly chopped
  • ½ small bunch mint, roughly chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • zest and juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small handful roasted peanuts, chopped

Method

  1. Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.

  2. Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.

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Comments (7)

mooner's picture
5

I add a tin of coconut milk to this and it's lovely!! (I use raw prawns and cook them in the coconut milk). I also have added sliced onion & peppers if I have them.

emmalovesfood312's picture
1

I'm not sure what I did wrong here buy my partner and I did not enjoy this at all. We felt that the mint was very overpowering and it definately needed some sauce and some crunch.
I may try it again with some garlic added and some sliced veg but overall we were both very disappointed.

jean16's picture

Loved this....added some peppers and red onion so my 2 year old will get more veggies! Used some wholewheat pasta too. Well worth trying.

belatti's picture
5

Made this with half and half fish sauce and soy sauce for more of a thai flavour and also added a few spring onions and peppers. Very nice recipe though. Thumbs up all round.

gemmajane's picture
4

Being a fan of phad thai, I really enjoyed this dish as it had similar textures and flavours. It was a bit dry which is my only reason for giving it a 4 rather than a 5, but a few drops of sweet chilli sauce sorted that out and worked well with the flavours. A definite addition to my mid-week meals folder.

mands45's picture
5

This was one of the best things I've ever tasted!!! So simple and fresh and takes minutes. I added about 3 cloves of chopped garlic at the same time as the chilli and ginger and was quite free with the soy sauce, too. The second time I made it, I added some raw beansprouts just before the noodles which gave it a bit of crunch. I also sauteed a sliced chicken breast and served that on a bed of the noodle mix, taking out the prawns for my son who doesn't like them. Really tasty, quick, healthy, delicious mid-week supper!

cupcake27's picture
5

Me and my partner loved this! A good, quick, healthy and tasty meal! Will be having this one again!

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