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Prawn & avocado Thai noodles
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1 avocado, peeled and stoned
1 tbsp sweet chilli sauce
500g tub Cooks’ Ingredients Fish Stock
4 shallots, thinly sliced
1½ tbsp Thai green curry paste
½x300g pack Blue Dragon Wholewheat Noodles
150g frozen raw king prawns
50g mangetout, thinly sliced lengthways
½ x 28g pack coriander, chopped
Lime wedges, to serve
1 Dice the avocado and mix in a bowl with the chilli sauce. Bring the stock to the boil in a pan with the shallots. Simmer and stir in the curry paste.
2 Add the noodles, pushing them down into the stock to soften for a couple of minutes. Add the prawns, mangetout and half the coriander, and cook gently for 5 minutes, stirring frequently until the prawns are pink and cooked through.
3 Pile into shallow bowls, pouring over the stock left in the pan. Top with the avocado, sprinkle with the remaining coriander and serve with lime wedges, if liked.
Typical values per serving:
1 of your 5 a day
This recipe was first published in May 2018.