How To Make Thai Prawn & Ginger Noodles
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Serves:
Ingredients
- 300g rice noodles
- 300g prawns, peeled and deveined
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 spring onions, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- Juice of 1 lime
- Fresh cilantro, for garnish
- Crushed peanuts, for garnish
Instructions
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Cook the rice noodles according to package instructions. Drain and set aside.
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Heat the vegetable oil in a large pan or wok over medium heat. Add the garlic and ginger and sauté for 1 minute.
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Add the prawns to the pan and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from the pan and set aside.
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In the same pan, add the bell pepper, carrot, and spring onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
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In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and lime juice. Pour the sauce into the pan with the vegetables and stir to coat.
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Add the cooked noodles and prawns back to the pan and toss everything together until well combined and heated through.
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Serve the Thai prawn and ginger noodles garnished with fresh cilantro and crushed peanuts.
Nutrition
- Calories : 392kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 172mg
- Sodium : 1200mg
- Total Carbohydrates : 57g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 25g
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