Spicy Thai Prawn Noodles
A vibrant and quick stir-fry of rice noodles, juicy prawns and egg, tossed with chilli, ginger, fresh herbs and a zingy lime dressing. Ready in under 30 minutes, it's a weeknight dinner that packs a serious punch.
Ingredients
-
Prawnsβ 450 g π€ 64ΒΌ pcs
-
Rice Noodlesβ 200 g π§ 181.8 ml π₯ ΒΎ cup
-
Peanutsβ 30 g 30 pcs
-
Eggβ 100 g π₯ 2 pcs
-
Sesame Seed Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
-
Gingerβ 30 g 3 pcs
-
Limeβ 60 g π 0.857 pcs
-
Red Chilliβ 45 g πΆοΈ 1 pcs
-
Soy Sauceβ 17.7 g π§ 14.8 ml π₯ 1 tbsp
-
Mintβ 1 g 1 pcs
-
Corianderβ 1 g 0 pcs
Total nutrition
1243 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Cook 200g of rice noodles according to the pack instructions, drain and set aside. Heat 1 tablespoon of sesame oil in a large frying pan over medium-high heat and pour in the 2 beaten eggs. Swirl the pan to form a thin omelette, cook for 1β2 minutes, then flip and cook the other side for 1 minute. Slide out onto a board and slice into thin strips.
- Add the chopped red chilli and a 3cm piece of grated ginger to the same pan and fry for 1β2 minutes until fragrant. Tip in the noodles, 450g of prawns and the egg strips. Splash in 1 tablespoon of soy sauce and stir-fry for 1 minute more until the prawns are pink and everything is well combined.
- Throw in a bunch of chopped coriander and a small handful of fresh mint, pour over the juice and zest of 1 lime, then sprinkle with a handful of chopped peanuts and serve immediately.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed