Thai prawn noodles
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These noodles are packed with spicy Thai flavourings; hot chilli pepper, fiery root ginger and fragrant lemongrass
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Cooking time: 25 mins
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Serves: 4
Ingredients
Most large supermarkets sell lemongrass stalks in small packets by the fresh herbs, but if unavailable look out for small jars of minced lemongrass near the dried herbs.
- 250g pkt medium rice noodles
- 2tbsp sesame seed oil
- 1 red pepper, deseeded
- 1 yellow pepper, deseeded
- 6 spring onions, trimmed
- ½ red chilli pepper, deseeded
- 1 stalk lemongrass
- 2cm (1in) piece root ginger, peeled
- 300g (10oz) raw jumbo prawns
- 4tbsp lime juice
- 2tbsp soy sauce
- 1tbsp sugar
- 2tbsp fresh chopped
- Coriander leaves and stalks to garnish
Method
- Cook the rice noodles according to pack. Drain well and rinse under cold running water. Toss in a few drops of sesame seed oil and set aside. Thinly slice the red and yellow peppers and spring onions. Finely chop chilli and lemongrass. Grate ginger. Heat 2tsp sesame seed oil in frying pan.
- Add the prawns and half the chilli, lemongrass and ginger to the pan and stir-fry for 2-3 mins until prawns start to turn pink. Add the peppers and spring onions and continue stir-frying over a high heat for a further 1-2 mins, until the prawns are completely pink and cooked through.
- Add rice noodles to the pan and toss well to mix. Whisk remaining chilli, lemongrass, ginger and oil with lime juice, soy sauce, sugar and coriander stalks. Pour over the noodles and heat through for a further minute. Season with salt and ground black pepper. Garnish with coriander leaves, if liked.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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