Name: Spicy Thai prawn noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 200g Thai rice noodle; 1 tbsp sesame oil; 2 eggs beaten; 1 red chilli finely chopped; 1 thumb-size piece ginger grated; 450g peeled cooked Atlantic prawn; 1 tbsp soy sauce; small bunch coriander roughly chopped; ½ small bunch mint roughly chopped; zest and juice 1 lime; small handful roasted peanuts chopped

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Spicy Thai prawn noodles

Spicy Thai prawn noodles

CJ Jackson

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.5 out of 5.15 ratingsRate

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These low-fat noodles make for a no-fuss supper and will be on the table in 30 minutes

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A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

200g Thai rice noodle
1 tbsp sesame oil
2 eggs

beaten
1 red chilli

finely chopped
1 thumb-size piece ginger

grated
450g peeled cooked Atlantic prawn
1 tbsp soy sauce
small bunch coriander

roughly chopped
½ small bunch mint

roughly chopped
zest and juice 1 lime
small handful roasted peanuts

chopped

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Nutrition: per serving

kcal385
fat11g

low
saturates2g
carbs42g
sugars1g
fibre1g
protein34g
salt2.8g

Method

step 1

Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
step 2

Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.

RECIPE TIPS

WHY CHOOSE ATLANTIC PRAWNS?

Atlantic prawns are not as big as farmed varieties, but they have a good flavour. Harvested from the North Atlantic, these prawns are quick to grow and breed. They are trawled in very fine nets and many of the boats fishing for them have grids on their nets that prevent other fish being caught at the same time.

Recipe from Good Food magazine, February 2011

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A star rating of 3.5 out of 5.15 ratings

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