Spicy Thai prawn noodles

Spicy Thai prawn noodles

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(14 ratings)

Prep: 15 mins Cook: 15 mins


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


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



    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



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

  • 450g peeled cooked Atlantic prawn



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

  • 1 tbsp soy sauce
    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



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

  • zest and juice 1 lime



    The same shape, but smaller than…

  • small handful roasted peanuts, chopped


  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, questions and tips

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27th May, 2014
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.
12th Sep, 2012
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.
10th Sep, 2012
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.
6th Sep, 2012
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.
15th Mar, 2012
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.
2nd Feb, 2012
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!
30th Nov, 2011
Me and my partner loved this! A good, quick, healthy and tasty meal! Will be having this one again!
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