Vegetable and prawn noodles

Vegetable & prawn noodles

An Asian-inspired prawn stir fry noodles that will make you ditch takeaways. 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
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,643kJ/ 629kcals

Fat

20g

Saturated Fat

3.8g

Carbohydrates

73g

Sugars

30g

Fibre

9g

Protein

34g

Salt

5.1g

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Overall rating (5/5)

5 out of 5 stars1 rating