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Thai satay prawns

Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 594
  • Carbohydrates 55
  • Saturated Fat 7
  • Sugar 5
  • Protein 35
  • Fat 24
  • Fibre 10
  • Salt 1.7

Nutrition per serving

  • Calories 594
  • Carbohydrates 55
  • Saturated Fat 7
  • Sugar 5
  • Protein 35
  • Fat 24
  • Fibre 10
  • Salt 1.7

Ingredients

  • 100g roasted unsalted peanuts
  • 100ml coconut milk
  • thumb-sized piece ginger, peeled and roughly chopped
  • 1 tbsp fish sauce
  • 3 limes, 2 juiced, 1 cut into wedges
  • 300g large raw prawns
  • 250g dried medium egg noodles
  • 1 tbsp sunflower oil
  • 300g frozen peas
  • 6 spring onions, sliced
  • small bunch coriander, leaves only

Method

  1. Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.

  2. Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.

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