Thai prawn & ginger noodles


Ingredients

  • 100 g rice noodles
  • 1 small orange zest and juice
  • 1½- 2 tbsp red curry paste
  • 2 tsp fish sauce
  • 2 tsp light brown soft sugar
  • 1 tbsp sunflower oil
  • 25 g ginger, scraped and shredded
  • 2 large garlic cloves, sliced
  • 1 red pepper, deseeded and sliced
  • 85 g sugar snap peas, halved lengthways
  • 175 g raw king prawns
  • 1 handful each chopped basil and coriander

 

Method

Place noodles in a bowl, pour over boiling water, enough to cover Set Aside for 10 mins to soak

 

Stir Together Orange Juice &  Zest, Curry Paste, Fish sauce Brown sugar and 3 tablespoons of water to make a paste

 

Heat oil in a large pan and add garlic and half the ginger, cooking & stirring for 1 min

 

Add red pepper and Stir Fry for 2 mins. Then toss in

snap peas Cook for a further 1min  Add curry paste, prawns and cook till prawns turn pink

 

Drain Noodle. Toss into pan with herbs and remaining ginger

Mix until the noodles are well coated in the sauce

 


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