I’ve perfected my tangy Thai prawn noodles recipe, here’s how to cook it. It’s pretty amazing, quick to make, and very filling. Serves 4 people.
Ingredients you’ll need to buy
- 4 x Fresh limes
- 8 x Spring onions
- 3 x Garlic cloves
- 40g Fresh Ginger
- Lemongrass paste
- 300g King prawns
- 2 x Eggs
- 2 x Fresh chilis
- 60g Garden peas
- Olive oil
- Half tablespoon of Soy sauce
- Fresh coriander to garnish (optional)
- Egg noodles
Prepare your veg and stuff
Take your fresh chilis. To make the dish a little more visually interesting I opt for one red and one green chilli. Finely chop one of them, and dice the other one to add a little texture to the dish.
Grate the fresh ginger, being careful that chunks of the outer skin don’t make it into the bowl that you’re grating into. Mix in with the chopped chilis and pop them to one side in a bowl.
Cut the ends off the fresh spring onion, and keep to one side, we’ll use these in a bit. Finely chop up the ends and the bulbs, then retrieve the ends and slice into strips. Add the chopped ends and bulbs to the bowl and add a teaspoon of lemongrass paste.
Boil your egg noodles, and place them to one side, we’ll use then once the prawns are cooked.
Cook the prawns
Next, add some olive oil to a pan and start cooking the prawns until they go slightly pink. Drain off any excess water and add the peas with a touch more olive oil. Add some ground black pepper, stir, then add the bowl of veg we prepared earlier. Cook until the prawns are done and transfer to an oiled wok with the noodles.
Beat two eggs and slowly stir into the noodles. Add more olive oil and squeeze 3 of the limes and soy sauce, keep stirring until the egg is all cooked and everything’s evenly mixed.
Finally cut up the last lime into chunks and add in to the mix. Grate the skin of one half and add this too. Cook for 5 mins on a medium-high heat. Don’t cook too high or you’ll ruin the taste of your Thai prawn noodles.
Dish into bowls, giving each person some lime chunks. These will be loose now, so can easily be squeezed to taste. Add the spring onion ends and add some coriander. Serve with red wine or rose.
Wallah! That’s my tangy Thai prawn noodles recipe, good healthy food with bags of taste that doesn’t break the bank and can be cooked in 20 minutes. Can be served with rocket to add more flavour.