Thai Green Prawn Noodles Recipe By Tasty Recipes

THAI GREEN PRAWN CURRY

Steps:

• Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
• Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

THAI SHRIMP NOODLES

Steps:

• In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro. Serve immediately, garnished with sesame seeds, if desired.

THAI GREEN PRAWN NOODLES RECIPE BY TASTY

Steps:

• Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
• In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
• Add the prawns and noodles and mix together for another couple of minutes.
• Serve with a little lime juice squeezed over.
• Enjoy!

THAI PRAWN & GINGER NOODLES

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.

THAI PRAWN NOODLES

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.

THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI) RECIPE BY TASTY

Steps:

• Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
• Cook the eggs in 1 tablespoon of oil and set aside.
• Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
• Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
• Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
• Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
• Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
• To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
• Enjoy!

THAI PRAWN, GINGER & SPRING ONION STIR-FRY

Steps:

• Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
• Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
• Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

THAI PESTO PRAWN NOODLES

Steps:

• Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.
• Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto - if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.

THAI SHRIMP AND NOODLES

Steps:

• In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. , In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender. , Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.

PAD THAI WITH PRAWNS

Steps:

• Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
• Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
• Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.