Thai prawn noodles

Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal

  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 345
  • fat 6g
  • saturates 2g
  • carbs 42g
  • sugars 4g
  • fibre 6g
  • protein 27g
  • salt 1.4g


  • 200g dried egg noodles
  • 2 tsp vegetable oil
  • 25g ginger, finely chopped or grated
  • 3 garlic cloves, finely chopped
  • 2 red chillies, finely chopped
  • 200g frozen peas
  • 300g peeled raw king prawns
  • 2 eggs, lightly beaten
  • 2 tbsp reduced-salt soy sauce
  • 2 limes, 1 juiced, 1 cut into wedges
  • 6 spring onions, sliced
  • handful chopped coriander, to serve


  1. Cook the noodles following pack instructions, drain, run under cold water and set aside.

  2. 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.

  3. 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.

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