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Thai-style drunken noodles with prawns
Try this quick and easy noodle recipe for a Friday night 'fakeaway', or simple midweek dinner. It's packed full of crunchy asparagus, tender prawns, and a moreish sauce using storecupboard ingredients.
230g bunch asparagus, woody ends trimmed and cut into 3cm pieces
3 cloves garlic, sliced
1 tsp finely grated fresh root ginger
½ Thai chilli, sliced
25g pack Cooks’ Ingredients Thai Basil, leaves only
½ lime, in wedges
Method
Place the noodles in a large heatproof bowl, cover with just-boiled water and soak for 6 minutes. Drain and rinse off the excess starch under the cold tap, then set aside. Meanwhile, in a small bowl, mix the soy, fish and oyster sauces with the sugar and 1 tbsp water.
Put 1 tbsp oil in a wok or large frying pan over a high heat. Once very hot, add the prawns. Fry for 5 minutes until cooked through, pink and opaque; tip on to a plate and set aside.
Heat the remaining 1 tbsp oil and stir-fry the onion and asparagus for 1 minute. Add the garlic and ginger, then fry for another minute. Tip in the chilli and most of the basil; fry for 30 seconds, then add the noodles and soy sauce mixture and fry for 1 more minute. Toss the prawns through the noodles and heat for a final 1 minute. Scatter with the remaining basil leaves, and serve with lime wedges for squeezing over.
Cook’s tip
If you can't find any seasonal British asparagus, use mangetout or sugar snap peas instead.
And to drink...
Singha, Thailand (63cl), is the original beer of Thailand, and complements the vibrancy of Thai and other spicy foods perfectly.
