This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy
For the Wok
- 2 tablespoons peanut oil
- 2 spring onions or 2 green onions, diced
- 1 large red capsicums or 1 large red pepper, julienne
- 200 g snow peas or 200 g mange-touts peas, stems removed and halved
- 1 carrot, julienne
Prawns or Shrimp
- 900 g raw prawns or 900 g raw shrimp, shelled and divined
- 1 tablespoon sesame oil
- 3 tablespoons lime juice
- 4 tablespoons ketjap manis
- 3 tablespoons sweet chili sauce
- 700 g noodles (fresh Thai flat noodles) or 700 g hokkien noodles (Fresh)
The Last Bit
- 2 tablespoons fresh mint leaves, chopped
- 3 tablespoons coriander leaves or 3 tablespoons cilantro leaves, fresh
- 100 g roasted cashews
- Heat Wok, add tablespoon peanut oil, allow the oil to heat.
- Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
- Add the prawns in wok and stir-fry until they are covered with oil.
- Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
- Add noodles until they are separated.
- Add mint and coriander, then mix in the vegetables and cook until they are warm.
- Serve in bowls and garnish with roasted cashews.