Vegetable and prawn noodles
Waitrose and Partners

Vegetable & prawn noodles

An Asian inspired prawn stir fry noodles that will make you ditch take outs. This vegetable and prawn noodle recipe is packed with really good authentic flavours and is absolutely delicious

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 120g Sharwoods Medium Egg Noodles
  • 1 tbsp peanut oil
  • 1 garlic clove, finely chopped
  • 180g raw king prawns
  • 210g sweet and tender stir fry pack
  • 140g pad thai sauce
  • tbsp fish sauce
  • 1 tbsp reduced salt light soy sauce
  • 3 tbsp roasted peanuts, chopped
  • 25g chives, chopped
  • 1 Thai chilli, finely chopped (deseeded if you want it less spicy)
  • 1 lime, cut into wedges


  1. Boil the noodles in a pan of boiling water for 3 minutes, before draining and rinsing under cold water. Heat the oil in a large frying pan or wok and add the garlic, prawns and stir fry vegetables (reserving the pak choi). Fry, stirring often, for about 2 minutes.

  2. Add the noodles, pak choi, pad Thai sauce, fish sauce and soy to the pan, then fry for 1 minute or so. The vegetables should be tender and the prawns pink.

  3. Divide the pad Thai between 2 plates and top with the peanuts, chives and chilli, with the lime wedges alongside.


Typical values per serving when made using specific products in recipe


2,643kJ/ 629kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating