THAI PRAWN NOODLES
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Cook the noodles following pack instructions, drain, run under cold water and set aside.
- Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
- Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium
SPICY SHRIMP PAD THAI
I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.
Provided by n0xzemagrl
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
- Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
- Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g
SPICY THAI PRAWN NOODLES
These low-fat noodles make for a no-fuss supper and will be on the table in 30 minutes
Provided by CJ Jackson
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
- Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.
Nutrition Facts : Calories 385 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium
SPICY PRAWN NOODLE SALAD
Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
- Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
- Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
Nutrition Facts : Calories 260 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
SPICY PRAWN NOODLE SOUP
This was one of those make-it-up-as-you-go-along recipes that had me licking the bowl afterwards, so felt the need to write it down so I don't forget. Very easy and simple, absolutely can't go wrong. A word of warning - the measurements are estimates, I tend to go by eye, so taste-and-look is the order of the day when putting this together. When I write it down it looks like a long list of ingredients but the only essential ones are prawns (or other fish), noodles, water, oil, flour, garlic and chilli. Everything else, add or take away as your cupboard or your tastebuds dictate.
Provided by Rachel C
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Coat the prawns in the soy sauce and mix in the cornflour.
- Put the oil in a pan, not too hot. Add the spring onions and start to cook. Add the coated prawns after 1 minute.
- Mix the soup 'goo' ingredients to make a thick paste, then add to the pan. After a minute, add the water gradually until you have a soup consistency that suits you (bearing in mind that you'll be adding noodles and beansprouts shortly).
- Add the beansprouts and noodles and cook for a couple of minutes until the beansprouts are cooked but still slightly crunchy.
- Serve with hunks of bread to soak up the garlicky, spicy liquid and to mop up the bowl!
Nutrition Facts : Calories 753.9, Fat 50.8, SaturatedFat 6.9, Cholesterol 380, Sodium 6781.7, Carbohydrate 15.9, Fiber 1.3, Sugar 3.7, Protein 58.1
THAI PRAWN & GINGER NOODLES
This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious - a low-fat and low-calorie weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
- Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.
Nutrition Facts : Calories 426 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium
SPICY THAI NOODLES
Servehot or cold, as an entree or side dish. Great with any chicken dish. Comes from my Phoenix Women's League Cookbook. There are lots of different garnishes you can try like, cucumber, bean sprouts, bamboo shoots, peas or green beans to mention a few.
Provided by BakinBaby
Categories Spaghetti
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine peanut butter, sesame sauce,salt,sugar,soy, vinegar, sesame oil, cayenne, 1/4 cup green onions & garlic in a bowl, mix well.
- Pour over well drained spaghetti, toss to coat.
- Garnish each individual serving with carrots, water chestnuts & remaining green onions.
- You can also garnish with cucumber, bean sprouts, bamboo shoots,peppers, peas or green beans.
Nutrition Facts : Calories 450.1, Fat 15.1, SaturatedFat 2.5, Sodium 1125, Carbohydrate 65.4, Fiber 3.8, Sugar 6.7, Protein 14
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