Thai prawn & ginger noodles – With Coconut and Ginger Smoked Garlic
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Thai prawn & ginger noodles - With Coconut and Ginger Smoked Garlic

Ingredients

100g folded rice noodles (sen lek)
zest and juice 1 small orange
1½-2 tbsp red curry paste
1-2 tsp fish sauce
2 tsp light brown soft sugar
1 tbsp sunflower oil
25g ginger scraped and shredded
2 large Coconut and Ginger Smoked Garlic Cloves, sliced
1 red pepper, deseeded and sliced
85g sugar snap peas, halved lengthways
140g beansprouts
175g pack raw king prawns
handful chopped basil
handful chopped coriander

Method

Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.

Heat the oil in a large wok and add half the ginger and the Coconut and Ginger Smoked Garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.


Acknowledgements

Based on a recipe featured on BBC Good Food


SMOKED GARLIC

Buy  Coconut and Ginger Smoked Garlic


 

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