Thai Prawn and Ginger Noodles

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

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  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 2 1x


Fiery, crunchy stir fry



100g folded rice noodles (sen lek)

Zest and juice 1 small orange

1Β½2 tbsp red curry paste

12 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


  1. Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins.
  2. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
  3. Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min.
  4. 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.
  5. 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


  • Calories: 426


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