Thai Prawn Noodles
Spicy prawn noodles with herbs, lime and peanuts — a fast, vibrant Thai hit.
- Total
- 35 min
- Serves
- 4
A fiery Thai prawn noodle bowl: rice noodles tossed with prawns, red chilli, ginger and egg, glossed in soy and brightened with lime, mint, coriander and crushed peanuts. It's hot, fresh and texturally exciting — the chilli kick balanced by cooling herbs and lime. A fast, vibrant noodle plate that delivers a genuine Thai hit.
Ingredients
- 200g Rice Noodles
- 1 tablespoon Sesame Seed Oil
- 2 Beaten Egg
- 1 chopped Red Chilli
- 3cm piece Ginger
- 450g Prawns
- 1 tablespoon Soy Sauce
- Bunch Coriander
- 1/2 handful Mint
- Zest and juice of 1 Lime
- Handful Peanuts
Instructions
- 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.
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
