Description
Fiery, crunchy stir fry
Ingredients
Scale
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