Slurp up this flavour-packed Thai prawn and ginger noodle dish. Fresh prawns, zingy orange, fiery red curry paste and fragrant ginger create an irresistible Asian fusion feast.
About the Recipe
This recipe instantly transports you to the bustling streets of Thailand with its incredible aroma and bold, layered flavours. Each forkful delivers a tasty punch of spicy, sour, sweet and salty notes that will have you craving more.
Why You’ll Love This Recipe
What’s not to love? With juicy prawns, chewy rice noodles, and a vibrant curry sauce this dish ticks all the boxes. It’s fresh, fragrant and bursting with so many delicious Thai flavours. The best part? It comes together in a flash for an easy yet impressive meal any night of the week. One taste and you’ll be hooked.
Cooking Tips
– Use good quality ready-made red curry paste for maximum flavor punch without the fuss.
– Don’t overcook the prawns – they should just turn pink and opaque.
– Add the beansprouts right at the end so they stay crisp.
Serving and Storing Suggestions
This makes a generous 4 servings. Total prep time is around 30 minutes. Leftovers keep well refrigerated for 2-3 days. Garnish with sliced red onion, chili and extra basil leaves.
Similar Recipes
- Thai Drunken Noodles
- Pad Thai
- Thai Basil Chicken Stir-Fry
- Thai Red Curry Noodle Soup
Nutrient Benefits
Prawns are an excellent lean protein loaded with nutrients like selenium, zinc and vitamin B12. The ginger provides anti-inflammatory benefits, while the veggies offer fiber, vitamins and minerals.
Thai Prawn and Ginger Noodlesv
Ingredients
- 200 gms Plain Rice Noodles
- 350 gms Prawns (deveined, tails intact)
- Juice and Zest of 1 medium Orange
- 3 to 4 tbsp Red Curry Paste (available readymade)
- 1 tbsp Thai Fish Sauce
- 1 tbsp Light Brown Sugar
- 2 tbsp Oil
- 50 gms Ginger (grated)
- 4 cloves Garlic (sliced)
- 1 Red Capsicum (seeds removed, sliced)
- 200 gms Beansprouts
- Coriander Leaves (handful)
- Basil Leaves (handful)
To Garnish:
- 2 tbsp Red Onions (sliced)
- Red Chilli (sliced)
Instructions
- Blanch the noodles in boiling hot water and keep aside for 15 minutes.
- Mix the orange juice, orange zest, red curry paste, fish sauce, sugar and 1/4 to 1/3 cup of water.
- Mix well.
- Heat oil in a large pan.
- Add half the ginger and garlic.
- Stir-fry for a minute or two.
- Add the capsicum and stir-fry for 4 to 5 minutes.
- Add the beansprouts, prawns and cook until prawns turn pink.
- Drain the noodles and add to the pan.
- Add the coriander leaves, basil leaves and remaining ginger.
- Add the sauce and stir well until the noodles are evenly coated.
- Remove, garnish and serve.
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Frequently Asked Questions
Can I use chicken or beef instead of prawns?
Surely. Sliced boneless chicken or thinly sliced beef would work great. You may need to adjust the cooking times slightly. Just cook the protein through before adding the noodles and sauce.
I can’t find rice noodles. What can I substitute?
Not a problem. Any long noodle will work nicely here. Try linguine or spaghetti if you want to use regular pasta. Or look for egg noodles, udon, or soba noodles in the Asian section of your grocery store.
Can this be made vegetarian or vegan?
You bet. merely omit the prawns and substitute vegetable broth for the fish sauce to make it vegetarian/vegan. Some pressed firm tofu would be a great protein addition.
Is there a way to control the heat level?
Yes, the amount of red curry paste will determine the spice level. Start with 2-3 tablespoons for a mild kick, and go up to 4 tablespoons or more if you like things extra spicy. You can also add some sliced red chili.
How do I get the sauce to really cling to the noodles?
A great trick is to add a couple tablespoons of the starchy noodle cooking water to the sauce. The starch helps it become nicely clingy and glossy on the noodles. Just be sure not to overcook the noodles so they still have plenty of starch to release.
