Spicy Thai prawn noodles

These low-fat noodles make for a no-fuss supper and will be on the table in 30 minutes

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 385
  • fat 11g
  • saturates 2g
  • carbs 42g
  • sugars 1g
  • fibre 1g
  • protein 34g
  • salt 2.8g


  • 200g Thai rice noodles
  • 1 tbsp sesame oil
  • 2 eggs, beaten
  • 1 red chilli, finely chopped
  • 1 thumb-size piece ginger, grated
  • 450g peeled cooked Atlantic prawns
  • 1 tbsp soy sauce
  • small bunch coriander, roughly chopped
  • ½ small bunch mint, roughly chopped
  • zest and juice 1 lime
  • small handful roasted peanuts, chopped


Why choose Atlantic prawns?
Atlantic prawns are not as big as farmed varieties, but they have a good flavour. Harvested from the North Atlantic, these prawns are quick to grow and breed. They are trawled in very fine nets and many of the boats fishing for them have grids on their nets that prevent other fish being caught at the same time.


  1. 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.

  2. 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.

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