Thai-Spiced Prawn and Rice Noodle Pasta
Ingredients
- 300 g rice noodles
- 400 g raw king prawns, peeled
- 2 tbsp red Thai curry paste
- 400 ml coconut milk
- 2 lime, juiced
- 4 spring onions, sliced
- 2 tbsp fish sauce
- 20 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 574 kcal
- Protein
- 24.7 g
- Carbohydrate
- 68.2 g
- of which sugars
- 4 g
- Fat
- 21.5 g
- of which saturates
- 17.9 g
- Fibre
- 3.9 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice noodles in boiling water for 5-6 minutes until tender, then drain and rinse under cold water.
- 2
Heat a splash of oil in a wok or large frying pan over a high heat. Add the curry paste and stir-fry for 1 minute until fragrant.
- 3
Add the prawns and cook for 2-3 minutes until pink, then pour in the coconut milk and fish sauce. Simmer for 3 minutes.
- 4
Add the drained noodles and spring onions, tossing everything together in the sauce.
- 5
Squeeze over the lime juice, scatter with coriander, and serve straight away.
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