Thai Prawn Noodles
This vibrant Thai noodle dish comes together in just 30 minutes, making it a superb choice for a speedy supper. It features stir-fried king prawns with egg noodles, tossed with ginger, garlic, chilli, and peas. Finished with soy sauce, lime juice, and fresh spring onions, it's a complete and satisfying main course. Serve it garnished with coriander and lime wedges for a burst of fresh flavour.
Ingredients
- 200g dried egg noodles
- 2 tsp vegetable oil
- 25g ginger finely chopped or grated
- 3 garlic cloves finely chopped
- 2 red chillies finely chopped
- 200g frozen peas
- 300g peeled raw king prawns
- 2 eggs lightly beaten
- 2 tbsp reduced-salt soy sauce
- 2 limes 1 juiced, 1 cut into wedges
- 6 spring onions sliced
- handful chopped coriander to serve
Method
- Prepare the egg noodles according to the directions on the packet. Once cooked, drain them and rinse with cold water, then set aside.
- Warm the vegetable oil in a wok or a large frying pan. Cook the ginger, garlic and chopped chilli for 2-3 mins. Introduce the peas and prawns, cooking for 3 mins until the prawns turn pink and are fully cooked. Pour in the beaten eggs, stirring continuously to lift the cooked egg from the pan base.
- Add the prepared noodles to the pan and heat them through. Mix in the soy sauce, lime juice and sliced spring onions. Finish by scattering over the chopped coriander and serve the dish with the lime wedges on the side.
Nutrition (per serving)
Calories345 kcal
Fat6 g
Saturates2 g
Carbs42 g
Sugars4 g
Fibre6 g
Protein27 g
Sodium560 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinethai
