Thai prawn & ginger noodles

This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious – a low-fat and low-calorie weeknight dinner

  • Prep:15 mins
    Cook:15 mins
    plus soaking
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 426
  • fat 9g
  • saturates 1g
  • carbs 59g
  • sugars 16g
  • fibre 4g
  • protein 24g
  • salt 1.4g


  • 100g folded rice noodles (sen lek)
  • zest and juice 1 small orange
  • 1½-2 tbsp red curry paste
  • 1-2 tsp fish sauce
  • 2 tsp light brown soft sugar
  • 1 tbsp sunflower oil
  • 25g ginger, scraped and shredded
  • 2 large garlic cloves, sliced
  • 1 red pepper, deseeded and sliced
  • 85g sugar snap peas, halved lengthways
  • 140g beansprouts
  • 175g pack raw king prawns
  • handful chopped basil
  • handful chopped coriander


  1. 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.

  2. 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.

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