Thai prawn noodles

Thai prawn noodles

By Katy Gilhooly
  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 20 mins Cook: 10 mins

Easy

Serves 4
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal345
  • fat6g
  • saturates2g
  • carbs42g
  • sugars4g
  • fibre6g
  • protein27g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 200g dried egg noodles
  • 2 tsp vegetable oil
  • 25g ginger, finely chopped or grated
    Ginger

    Ginger

    jin-jer

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

  • 3 garlic cloves, finely chopped
  • 2 red chillies, finely chopped
  • 200g frozen peas
  • 300g peeled raw king prawns
  • 2 eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp reduced-salt 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…

  • 2 limes, 1 juiced, 1 cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 6 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful chopped coriander, to serve

Method

  1. Cook the noodles following pack instructions, drain, run under cold water and set aside.

  2. Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.

  3. Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
LastWookieman
5th Jul, 2018
4.05
This is a great recipe IF you make a few adjustments. Cooked this half measure for my other half and I, but to preference. For 4 If you like it hot and with good flavour: 5 big garlic cloves 40g of ginger after peeling 2 Birdseye chilli’s 8 spring onion Soya beans instead of peas for a bit of crunch All other ingredients are the same. If you like it less hot, but with a kick, add half a Birdseye chilli and a normal chilli instead. The ginger will give a little kick itself without the chilli heat! For two just half it. I’d always recommend using at least a Birdseye chilli as standard chillis from shops are very very hit and miss, which often makes people not try the dish again!
questaqui
27th Jun, 2018
2.05
I didn't go easy on the chilli because I like it and, even so, I found this pretty dull. Followed it to the letter but won't be following again! I meant to give it 2 stars as it is perfectly edible, but it came out as 1 and I can't amend it...
Frantic Flapjack
3rd Nov, 2015
4.05
Very quick to make and moreish. Even better with a shake of chilli sauce on top.
tarantinto's picture
tarantinto
20th Mar, 2015
I cut down on the chilli as per a prior recommendation but it made it so bland - I think it definitely needs the chilli kick to it. It was OK - we gave it 5 out of 10 and won't be doing it again.
ahrb
16th Feb, 2015
5.05
This went down a treat, will definitely be making again. Quick and delicious.
stephcoogy
22nd Jan, 2015
5.05
This was easy & quick to cook and very tasty! Just go easy on the chili :-)
x-x-x-faerie-x-x-x
2nd Aug, 2015
Is this suitable for a two year old or too hot?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?