Thai pesto prawn noodles

Thai pesto prawn noodles

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(15 ratings)

Prep: 10 mins Cook: 10 mins


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 and extra info

Nutrition: per serving (5)

  • kcal418
  • fat18g
  • saturates3g
  • carbs40g
  • sugars2g
  • fibre2g
  • protein24g
  • salt1.1g


  • 300g dried egg noodle
  • small pack basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • small pack coriander
  • 75g peanut
  • 1 red chilli, deseeded and chopped
  • zest and juice 1 lime, plus wedges to serve



    The same shape, but smaller than…

  • 2 tbsp sesame oil
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g king prawn, halved lengthways


  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.

  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.

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Comments, questions and tips

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28th May, 2020
Very nice! Needs a bit of soy sauce to enhance the flavour and add moisture
MiddleKav's picture
31st Jan, 2020
Easy and delicious! We follow the recipe as it is for two to get lots of pesto for the noodles. It’s filling and satisfying without being too much. Tastes of lime and nuts and yummyness!
6th May, 2015
Made this last night, enjoyed it, still needs some tweaking but isn't that the fun bit. It wouldn't serve more than 3 in my opinion though.
19th May, 2014
I made this for the second time with toasted pine nuts instead of peanuts and it enhanced the flavour no end. Today I used half and half basil and coriander, a tiny amount of sesame oil, a chilli and juice of 1 lime between 2 of us. I also dry fried off a small onion, a few chestnut mushrooms and small pieces of courgette before adding the pesto and then prawns. Lovely (needed a fair amount of seasoning too).
20th Apr, 2014
If it is bland, isn't that b/c garlic was forgotten in making the pesto?
4th Apr, 2014
When i read some of the more negative comments on this dish I thought how could it be tasteless with so many flavourful ingredients so i bashed on with it , and unfortunately i have to agree with the more negative comment ,it was tasteless , there was just something missing from it , i added extra chilli and some garlic but it just didn't do it for me and i love thai food but this is one recipe i won't be doing again
8th Mar, 2014
Didn't expect this to turn out well, so was surprised when it did, a really tasty twist on pesto. Needed to add a lot of water though or it would have been very dry!
7th Mar, 2014
We thought this was lovely with lots of flavours. Would add a bit more liquid and more chilli next time but that's just personal preference. I used cashews as I don't like peanuts.
7th Mar, 2014
I enjoyed this recipe, I added half a sweet red pepper, a crushed garlic clove and some peas. Also added a sprinkling of soy sauce when serving.
sllyst's picture
4th Mar, 2014
Really did not like this at all. Really tasteless, even though i added garlic. I added some sweet chilli in the end and that made it better.


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