Tangy Thai Prawn Noodles Recipe

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.

Finely chop one chilli and loosely chop the other.

Finely chop one chilli and loosely chop the other.

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.

Chop the ends into strips, finely cut up the rest

Chop the ends into strips, finely cut up the rest

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.

The ingredients

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.

And serve!

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.

Thai prawn noodles recipe

Add the spring onion, slices of lime and coriander to serve

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.

Ste

Web Developer living in Manchester, working for Studio Skylab (http://www.studioskylab.com). Views and thoughts are my own.

1 Response

  1. 15th February 2016

    […] Hey chaps, been working to perfect this. Think I'm there now, it's tangy with a slight spicy edge. Enjoy! https://www.stewright.me/2016/02/tangy-thai-prawn-noodles-recipe/ […]

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