Sticky Thai Style Prawn Noodles
with Mangetout, Mushrooms and Coriander
Ready in less than 25 minutes, these Sticky Thai Style Prawn Noodles are fragrant with a spicy kick from the Thai style spices. Made with herbs and spices common in Thai cuisine, it contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
180 grams
Sliced Mushrooms
50 grams
Red Thai Style Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains Soya)
80 grams
Mangetout
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Quarter the lime. Peel and grate the garlic (or use a garlic press).
c) Roughly chop the coriander (stalks and all).
a) Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.
b) Once hot, add the prawns, sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Continue to stir while it cooks. Season with salt and pepper.
c) Add the garlic and red Thai style paste to the pan. Cook until fragrant, 1 min.
a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg.
b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.
a) Stir the cooked noodles through the fragrant sauce and toss until well combined.
b) Add a good squeeze of lime. Taste and season with salt and pepper or more lime if you feel it needs it.
a) Share the sticky Thai style noodles between your bowls.
b) Sprinkle over the peanuts and coriander.
c) Serve with any remaining lime wedges for squeezing over to finish.
Enjoy!
