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Nutrition: per serving

  • kcal426
    low
  • fat9g
    low
  • saturates1g
  • carbs59g
  • sugars16g
  • fibre4g
  • protein24g
  • salt1.4g
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Method

  • step 1

    Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.

  • step 2

    Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.

Recipe from Good Food magazine, January 2015

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Comments, questions and tips (21)

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Overall rating

A star rating of 4.2 out of 5.74 ratings

benzathine

Doubled up for 4, used the zest and juice of one orange and used 3 tbsp of red Thai curry paste. Very spicy, just to the limit of my tolerance but very tasty.

silvak96131

I doubled the ingredients as cooking for 4, and it came out too spicey. My husband loved it, but my kids opted for sandwiches.

M155Y

Really delicious recipe, didn't think it tasted too orangy at all, mind the Thai red curry paste brand I use is pretty pungent.

ruth.potter

Really good recipe, and healthy too! However when frying the ginger and garlic etc, make sure you have all the ingredients ready as I kept burning the garlic and ginger

chloe.mattimoreNhrQm-w4

Me and my husband loved this. Will definitely be cooking again

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