Thai Noodles With Cinnamon And Prawns Recipes

THAI NOODLES WITH CINNAMON AND PRAWNS

Steps:

• On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced stems of celery (reserve the leaves), and cook, stirring, for 1 minute.
• Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
• Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
• Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
• Finally, add the drained noodles and stir well--I find a couple of pasta forks, one in each hand, best for this--so that everything is combined, and most of the dark liquid is absorbed.
• Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.

THAI NOODLES WITH CINNAMON AND PRAWNS

Steps:

• On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
• Add 100ml/3½fl oz cold water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
• Add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through. Finally, add the drained noodles and stir well - I find a couple of pasta forks, one in each hand, best for this - so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves.

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 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 NOODLES WITH CINNAMON & PRAWNS

Steps:

• On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, and cook, stirring, for 1 minute.
• Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
• Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
• Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
• Finally, add the drained noodles and stir well - I find a couple of pasta forks, one in each hand, best for this - so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.
• Store Note:.
• Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep for up to 2 days. Delicious cold.

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.

SPICY THAI PRAWN NOODLES

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.