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    Thai Stir-Fry Prawns with Rice Noodles

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    Thai Stir-Fry Prawns with Rice Noodles

    Stir-frying is the perfect, quick way to cook lots of different ingredients while preserving their essential nutrients.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 15 minutes to 17 minutes 20 minutes

    Serves: 2


    • ½ x 250g pack medium rice noodles
    • 2 limes
    • 1 tbsp sweet chilli sauce
    • 1 tbsp Bart Spices Thai Fish Sauce
    • 200g raw peeled tiger or king prawns
    • 1 tsp vegetable oil
    • ½ red onion, finely sliced
    • 75g trimmed sugar snap peas
    • ½ x 250g pack Eastern Inspirations Beansprouts
    • 1 tbsp chopped Waitrose Natural Roasted Peanuts
    • 2 tbsp chopped fresh coriander


    1. Cook the noodles according to the pack instructions and drain. Squeeze the juice of 1 lime and mix in a bowl with the chilli and fish sauces. Pat the prawns dry with kitchen paper.
    2. Heat the oil in a large frying pan or wok, add the red onion and stir-fry for 1-2 minutes until slightly softened. Add the sugar snap peas and stir-fry for a further minute.
    3. Add the prawns and stir-fry for 2-3 minutes until pink and cooked through. Add the beansprouts, noodles and sauce, and toss together for 1-2 minutes until hot. Serve in bowls topped with the peanuts and coriander, and the remaining lime, cut into wedges.

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