Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles

"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"
Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles created by PaulaG
Ready In:




  • 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.
  • Enjoy.

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  1. CoffeeRusks
    This sauce is excellent as a stir fry sauce! I used it with pork and a different selection of veggies in my new Scanpan wok. What a treat! Thumbs up for this sauce, made it exactly as written.
  2. PaulaG
    This made a delicious dinner tonight and as for leftovers there is only a small serving for lunch. I made this as per recipe except I tossed in a handful of peanuts in place of cashews. It was garnished with fresh mint.
  3. PaulaG
    Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles Created by PaulaG
  4. Benthe Danish
    Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles Created by Benthe Danish
  5. Benthe Danish
    Made for ZWT4 Asian Challenge – Hot and Steamed. Used combination steam method, So my trusty double boiler, for melting chocolate tried out as a steamer, since I don’t have a regular steamer. Loved the chili, lime and tomato taste,. Added, ginger, garlic, bean sprouts, bamboo shoots, carrots, red pepper, snap peas, shiitake mushrooms and yellow onions. Served with steamed rice, since fresh thai noodles is not available here. Absolutely wonderful dish.


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