Healthy Thai recipe for 2 people, takes only 15 mins; recipe has rice noodle, orange, curry paste, fish sauce, sugar, sunflower oil, ginger, garlic clove, red pepper, sugar snap peas, beansprout, king prawn, basil and coriander.
Thai prawn & ginger noodles
Course: Healthy Thai
Servings
2
servings
Prep time
15 mins
Ingredients
- Rice Noodle: 100g folded rice noodles (sen lek)
- Orange: zest and juice 1 small orange
- Curry Paste: 1 1/2 -2 tbsp red curry paste
- Fish Sauce: 1-2 tsp fish sauce
- Sugar: 2 tsp light brown soft sugar
- Sunflower Oil: 1 tbsp sunflower oil
- Ginger: 25g ginger, scraped and shredded
- Garlic Clove: 2 large garlic cloves, sliced
- Red Pepper: 1 red pepper, deseeded and sliced
- Sugar Snap Peas: 85g sugar snap peas, halved lengthways
- Beansprout: 140g beansprouts
- King Prawn: 175g pack raw king prawns
- Basil: handful chopped basil
- Coriander: handful chopped coriander
Directions
- 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.
