Recipe byThe ZestyPlate Kitchen
Rice noodles stir-fried with prawns, chilli, ginger and ribbons of egg, then finished with herbs, lime and peanuts. Fragrant and on the table fast.
Once the prep is done, this prawn dish is on the table in about 20 minutes. Rice noodles get tangled up with plump prawns and ribbons of thin omelette, while chilli and ginger do the heavy lifting on flavour. A squeeze of lime, a scatter of herbs and some chopped peanuts at the end keep everything bright and fresh.
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Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 200g Rice Noodles
- 1 tablespoon Sesame Seed Oil
- 2 Beaten Egg
- 1 chopped Red Chilli
- 3cm piece Ginger
- 450g Prawns
- 1 tablespoon Soy Sauce
- Bunch Coriander
- 1/2 handful Mint
- Zest and juice of 1 Lime
- Handful Peanuts
Nutrition (per serving)
335
kcal
22g
Protein
43g
Carbs
7g
Fat
Estimated per serving. How we calculate this.
Preparation
- Cook the noodles as the pack directs, drain them and set aside. Heat the oil in a large frying pan, pour in the beaten egg and swirl it round the pan to form a thin omelette. Give it 1 to 2 minutes, flip it, then cook the second side for a minute. Tip it out and slice into thin strips.
- Fry the chilli and ginger in the pan for 1 to 2 minutes, then add the noodles, prawns and egg strips. Splash in the soy sauce and stir-fry for another minute. Stir through the chopped herbs, pour over the lime juice and zest, scatter on the peanuts and serve.
Tips from the ZestyPlate Kitchen
- Chop and measure everything first, because the stir-frying part happens quickly and there is no time to stop.
- Cook the thin omelette before anything else, then slice it into strips ready to fold back in.
- Pull the prawns off the heat as soon as they turn pink, otherwise they tighten up and go rubbery.
- Add the lime, herbs and peanuts right at the end so they keep their freshness and crunch.
Frequently Asked Questions
Yes. Stir ready-cooked prawns in at the very end, just long enough to warm them through. Any longer and they go tough.
Swap the prawns for tofu or a few extra vegetables, and lean on soy sauce or a vegetarian fish sauce to keep that savoury background note.
Flat or thin rice noodles suit this best. Cook them only until they are tender and toss them straight away so they do not stick together.
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