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

Submitted by Chef floWer

"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"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• For the Wok

• 2 tablespoons peanut oil

• The Vegetables

• 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

• The Sauces

• 1 tablespoon sesame oil
• 3 tablespoons lime juice
• 4 tablespoons ketjap manis
• 3 tablespoons sweet chili sauce

• Noodles

• 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

directions

1. Heat Wok, add tablespoon peanut oil, allow the oil to heat.
2. 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.
3. Add the prawns in wok and stir-fry until they are covered with oil.
4. 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.
5. Add noodles until they are separated.
6. Add mint and coriander, then mix in the vegetables and cook until they are warm.
7. Serve in bowls and garnish with roasted cashews.
8. Enjoy.

Reviews

[Andi Longmeadow Farm]

Do you feel sorry for me :( I made this wonderful dish, and now I have none left. I thought I might be able to go 2 days with this, and eat it for lunch as you did, but alas that is not happening. My grown son, Mike who is very tall came over for a visit, and immediately wondered if he could have some. He was so enthralled by the taste he scooped up the rest and pronounced, "Mom - you don't want any do you?" Well of course I did, but gave it to him, as only a mother can do. The taste SHOUTS freshness, the shrimps are perfect in this recipe, and all the ingredients all fit together as a puzzle does. I especially loved the lime juice addition coupled with the sweet chili sauce and sesame was outstanding. I used fresh mint since I grabbed it from the garden and added the roasted cashews at the end. I had some regular (?) thai noodles that were more round then flat, but I bet it had the same taste. Thank you so much chef floWer! There is none left and don't you feel sorry for me?

 

[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.

 

[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.

 

[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.

 

[Stephanie Y.]

F-A-B-U-L-O-U-S!!!! This was the first time having fresh thai noodles and it won't be my last. I had my choice between yellow round ones and white flat ones. I chose the flat and they were so good. I also bought Kecap Manis instead of the Kejap Manis. Perhaps they are the same thing? It is a sweet, thick soy sauce that I found in my local asian supermarket. I added a serrano pepper which gave it a bit of a kick and went perfect with the sauce. I loved the freshness the mint brought to the dish. And guess what? I get left- overs tomorrow! Made for ZWT 4 by a Jefe de la Cocina!