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Nutrition: per serving

  • kcal594
  • fat24g
  • saturates7g
  • carbs55g
  • sugars5g
  • fibre10g
  • protein35g
  • salt1.7g
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.3 ratings

rosierich-YW5OXvc

This was very bland. If I were to cook it again I'd add a big dollop of crunchy peanut butter (no sugar) into the peanut sauce before whizzing. Far too many peas in the mixture - I'd replace half the quantity with red pepper slices. And some heat via chillies, and extra flavour via garlic.

mickcull5047373

Totally agree with, far to many peas, and maybe peanut butter. Add mixed chillies, and maybe a bit of soya sauce, or Worcester. I'm glad I tried it, but will change a couple of things.

RuthandJamie

A star rating of 3 out of 5.

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

A star rating of 4 out of 5.

So so good. Extremely easy to make and very moreish!

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