Crisp Thai noodles with prawns
An easy, not-too-spicy noodle dish, bound to be a hit with children
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- 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.
- 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
Recipe from olive magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/4234/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
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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25 August 2008
Fluffy rated this recipe
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