Thai prawn noodles
Prep:
20 mins
Cook:
10 mins
A fast Thai inspired midweek recipe that is ready in 30 minutes.
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 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
Cook the noodles according to the instructions, drain and run under cold water and set aside.
Heat the oil in a wok or large pan.
Add the ginger, garlic and chilli, and cook for 2-3 minutes, stirring.
Add the peas and prawns, and cook for 3 minutes until the prawns are pink and cooked through.
Pour in the eggs, stirring all the time and scrape the cooked egg from the bottom of the pan to combine.
Add the noodles and cook until hot.
Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
Serves
4
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Shellfish, Pasta & Noodles, Vegetables, Oil, Chilli, Spice
Recipe Type
Family Dinners, Quick Meals
Cuisine
Thai, Asian
Level of Difficulty
Easy
