Crisp Thai noodles with prawns

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olive magazine

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1. Video tutorial: Preparing prawns

1. Heat 3cm vegetable oil in a wok or large pan. Test the oil is hot enough by dropping in a small piece of noodle, it should frizzle and puff up quickly. Cook the noodles in small batches until puffed and crunchy, then scoop out with a slotted spoon onto kitchen paper.
2. Heat a little oil in a wok, add the prawns, garlic and ginger. Cook for 5 minutes then add the lime juice and honey, stir for a minute then serve up with the frizzled noodles.

Know-how

These rice noodles puff up and become brilliantly crunchy when fried. Perfect with the sweet garlic prawns.

Per serving

419 kcalories, protein 28.5g, carbohydrate 34.1g, fat 19.7 g, saturated fat 2.2g, fibre 0.1g, salt 0.74 g

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Ingredients

• vegetable oil
• 150g medium rice noodles (Blue Dragon are good)
• 600g raw, peeled prawns
• 2 garlic cloves , crushed
• 5cm piece of ginger , peeled and finely chopped
• 1 lime , juiced
• 1 tbsp clear honey

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Serves 4

Preparation and cooking times

Ingredients

• vegetable oil
• 150g medium rice noodles (Blue Dragon are good)
• 600g raw, peeled prawns
• 2 garlic cloves , crushed
• 5cm piece of ginger , peeled and finely chopped
• 1 lime , juiced
• 1 tbsp clear honey

Per serving

419 kcalories, protein 28.5g, carbohydrate 34.1g, fat 19.7 g, saturated fat 2.2g, fibre 0.1g, salt 0.74 g

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