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Thai pesto prawn noodles

Thai pesto prawn noodles

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Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 5

Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns

Nutrition: per serving (5)
HighlightNutrientUnit
low inkcal418
fat18g
saturates3g
carbs40g
sugars2g
fibre2g
protein24g
salt1.1g
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Ingredients

Method

  • STEP 1

    Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.

  • STEP 2

    Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto – if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

Rating: 4 out of 5.15 ratings

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