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

Nutrition per serving

  • kcal 594
  • fat 24g
  • saturates 7g
  • carbs 55g
  • sugars 5g
  • fibre 10g
  • protein 35g
  • salt 1.7g


  • 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


  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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