Thai satay prawns

Thai satay prawns

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(2 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal594
  • fat24g
  • saturates7g
  • carbs55g
  • sugars5g
  • fibre10g
  • protein35g
  • salt1.7g
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  • 100g roasted unsalted peanuts
  • 100ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • thumb-sized piece ginger, peeled and roughly chopped



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

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

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

  • 3 limes, 2 juiced, 1 cut into wedges



    The same shape, but smaller than…

  • 300g large raw prawns



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

  • 250g dried medium egg noodles
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

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

  • 300g frozen peas
  • 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…

  • small bunch coriander, leaves only


  1. Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.

  2. Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.

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Comments, questions and tips

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14th Nov, 2016
Maybe my limes were very large, but I thought there was way too much lime juice in this. I would halve it next time and add chilli. It's ok but I don't love it.
Frantic Flapjack
22nd Dec, 2014
So so good. Extremely easy to make and very moreish!
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