Thai prawn & ginger noodles

Thai prawn & ginger noodles

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(52 ratings)

Prep: 15 mins Cook: 15 mins plus soaking


Serves 2
This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious - a low-fat and low-calorie weeknight dinner

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal426
  • fat9g
  • saturates1g
  • carbs59g
  • sugars16g
  • fibre4g
  • protein24g
  • salt1.4g
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  • 100g folded rice noodles (sen lek)
  • zest and juice 1 small orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1½-2 tbsp red curry paste
  • 1-2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp light brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 25g ginger, scraped and shredded



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

  • 2 large garlic cloves, sliced
  • 1 red pepper, deseeded and sliced
  • 85g sugar snap peas, halved lengthways
  • 140g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 175g pack raw king prawns
  • handful chopped basil



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

  • handful chopped coriander


  1. Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.

  2. Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.

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Comments, questions and tips

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8th Feb, 2019
Really loved this recipe, was a bit too citrusy but that may be down to the size of the orange used.
Anna Swedish Chef
19th Jun, 2018
I enjoyed this recipe but found that I had to double the amount of curry paste to get the flavour required. I also added thinly sliced broccoli, along with a bit of sea salt which worked well.
Marc Patel
22nd Oct, 2017
Really enjoyed this recipe, not exactly authentic Thai but really enjoyable anyway.
24th Sep, 2017
Really disappointing. Lacks flavour and kick. Generous portion though.
2nd Oct, 2016
Doubled the recipe for dinner with friends. Really tasty!
20th Sep, 2016
I really liked it although it was too orangey. My partner couldn't eat it because of this. I guess is down to your taste buds.
RosieVimes's picture
27th Jan, 2016
Loved this, thought the flavours balanced really well with just the right amount of heat. Served it with sesame jasmine rice rather than the noodles, which did a good job of soaking up the sauce!
12th Dec, 2015
Subtle flavours but still very nice. Quick to prep/make and seems fairly healthy.
Julie F
5th Dec, 2015
This recipe looks really tasty. I will have to try this, because i really love noodles. It appears to be easy and quick to make.
15th Jun, 2015
I left out the beansprouts as I'm not a big fan, but just with the remaining vegetables this was absolutely delicious. Really easy and it helps that it's healthy too! Used fine egg noodles as I couldn't find those mentioned.


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