You can’t beat a stir fry for a quick and nutritious meal. Packed full of crunchy vegetables giving plenty of fibre, vitamins and minerals, and this one is packed with the spice and fragrant aromas of Thailand. This dish is way better than any take away food you can order in, and is ready even quicker than Uber Eats can bring it. The fiery ginger, crunchy veg and fragrant coriander ensure this is packed with flavour.
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Thai Prawn and Ginger Noodles
- Total Time: 30 minutes
- Yield: 2 1x
Description
Fiery, crunchy stir fry
Ingredients
100g folded rice noodles (sen lek)
Zest and juice 1 small orange
1½–2 tbsp red curry paste
1–2 tsp fish sauce
2 tsp light brown soft sugar
1 tbsp sunflower oil
25g ginger, scraped and shredded
2 large garlic cloves, sliced
1 red pepper, deseeded and sliced
85g sugar snap peas, halved lengthways
140g beansprouts
175g pack raw king prawns
Handful chopped basil
Handful chopped coriander
Instructions
- 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.
- 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.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Calories: 426