About this recipe:Thai flavours, including chilli, lemongrass, coriander, lime and coconut, combine in this aromatic stir-fry of prawns, noodles and oriental vegetables.
1 tbsp lime juice
1 tbsp soy sauce
2 tbsp Thai fish sauce (nam pla)
24 peeled raw tiger prawns, about 225g in total, thawed if frozen
250g medium dried rice noodles
3 tbsp vegetable oil
1 tbsp Thai green curry paste, or more to taste
1 tsp toasted sesame oil
150g baby sweetcorn, halved lengthways
200g bean sprouts
200g pak choi, finely shredded
220g can water chestnuts, drained and sliced
250ml canned coconut milk
1 lime, cut into wedges
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Method Prep:20min › Cook:5min › Ready in:25min
Mix together the lime juice, soy sauce and fish sauce in a bowl. Add the prawns and toss together, then set aside to marinate for a few minutes.
Put the noodles in a large heatproof bowl. Pour over boiling water to cover, add 1 tsp of the vegetable oil and stir gently. Leave to soak for 4 minutes, then drain thoroughly.
Lift the prawns out of the marinade and pat dry with kitchen paper. Stir the curry paste into the marinade and set aside. Heat a wok or heavy-based frying pan until very hot, then add 1 tsp of the vegetable oil and the sesame oil and swirl to coat the pan. Add the prawns and stir-fry for about 2 minutes until they have turned pink. Remove with a draining spoon, leaving any remaining oil behind.
Add the rest of the oil to the pan. Toss in the sweetcorn and stir-fry for 30 seconds. Add the bean sprouts and pak choi and stir-fry for a minute, then add the curry paste mixture. Cook for a few seconds, stirring all the time, then add the water chestnuts and drained noodles. Continue to stir-fry for 1 minute.
Return the prawns to the wok and pour in the coconut milk. Toss everything together over a high heat until bubbling. Serve immediately, with lime wedges to squeeze over.
This dish also works well with 2 large chicken breasts, cut into strips, instead of prawns. Or, for a vegetarian version, use 250g firm tofu, cut into cubes. Alternative vegetables could include mange-tout, fine green beans or par-boiled broccoli florets.