Best Thai Green Prawn Noodles Recipe By Tasty Recipes

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THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI) RECIPE BY TASTY



Thai-Style Chicken And Prawn Fried Noodles (Pad Thai) Recipe by Tasty image

Here's what you need: thai fish sauce, tamarind paste, light brown sugar, lime, vegetable oil, eggs, chicken breasts, raw prawn, spring onions, chilli, fresh coriander, garlic, flat rice noodle, bean sprout, roasted peanut, lime wedge

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

3 tablespoons thai fish sauce
3 tablespoons tamarind paste
3 tablespoons light brown sugar
½ lime, juiced
4 tablespoons vegetable oil
2 eggs, beaten
2 chicken breasts, finely sliced
½ lb raw prawn, shelled and patted dry
2 spring onions, finely sliced
1 chilli, finely sliced
⅔ cup fresh coriander, finely chopped
1 teaspoon garlic, crushed
3 ½ cups flat rice noodle, cooked
1 cup bean sprout
1 handful roasted peanut, roughly chopped
lime wedge, to serve

Steps:

  • Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
  • Cook the eggs in 1 tablespoon of oil and set aside.
  • Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
  • Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
  • Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
  • Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
  • Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
  • To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 854 calories, Carbohydrate 91 grams, Fat 30 grams, Fiber 4 grams, Protein 51 grams, Sugar 12 grams

ONE-POT PAD THAI RECIPE BY TASTY



One-Pot Pad Thai Recipe by Tasty image

Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro

Provided by Tasty

Categories     Dinner

Yield 4 serving

Number Of Ingredients 10

8 oz pad thai noodle, or noodles of your choice
2 tablespoons sesame oil, divided
2 eggs
1 chicken breast, diced
¼ cup shallot
¾ cup pad thai sauce, we used 2 tablespoons each of fish sauce, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha
1 cup bean sprout
½ cup peanuts, crushed, plus more for garnish
¼ cup green onion, plus more for garnish
¼ cup fresh cilantro, plus more for garnish

Steps:

  • Cook the noodles according to the package instructions.
  • Toss with 1 tablespoon of sesame oil and set aside.
  • Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
  • Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
  • Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
  • Pour in the pad Thai sauce and toss to coat.
  • Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
  • Dish up and garnish with extra peanuts, green onions, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams

THAI SHRIMP NOODLES



Thai Shrimp Noodles image

An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 16

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound linguine
2 carrots, peeled and shredded
1/4 cup dry roasted peanuts, chopped
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds
1/4 cup reduced sodium soy sauce
2 tablespoons peanut butter
2 tablespoons vegetable oil
2 tablespoon sesame oil
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon red chili paste with garlic, optional

Steps:

  • In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro. Serve immediately, garnished with sesame seeds, if desired.

THAI GREEN PRAWN CURRY



Thai green prawn curry image

Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 11

1 tbsp sunflower oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1-2 tbsp Thai green curry paste, or to taste
125ml coconut milk
75g sugar snap peas, thickly sliced diagonally
85g cooked prawns, peeled
1 tsp soy sauce
1 tsp lemon juice
small handful coriander, chopped, to serve
noodles, to serve

Steps:

  • Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
  • Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium

THAI PRAWN NOODLES



Thai prawn noodles image

Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal

Provided by Katy Gilhooly

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 12

200g dried egg noodles
2 tsp vegetable oil
25g ginger , finely chopped or grated
3 garlic cloves , finely chopped
2 red chillies , finely chopped
200g frozen peas
300g peeled raw king prawns
2 eggs , lightly beaten
2 tbsp reduced-salt soy sauce
2 limes , 1 juiced, 1 cut into wedges
6 spring onions , sliced
handful chopped coriander , to serve

Steps:

  • Cook the noodles following pack instructions, drain, run under cold water and set aside.
  • Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
  • Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium

THAI PESTO PRAWN NOODLES



Thai pesto prawn noodles image

Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns

Provided by Good Food team

Categories     Main course

Time 20m

Number Of Ingredients 9

300g dried egg noodle
small pack basil
small pack coriander
75g peanut
1 red chilli , deseeded and chopped
zest and juice 1 lime , plus wedges to serve
2 tbsp sesame oil
2 tbsp olive oil
400g king prawn , halved lengthways

Steps:

  • Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.
  • Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto - if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.

Nutrition Facts : Calories 418 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium

THAI PRAWN & GINGER NOODLES



Thai prawn & ginger noodles image

This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious - a low-fat and low-calorie weeknight dinner

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 14

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 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

Steps:

  • 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 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.

Nutrition Facts : Calories 426 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium

SPICY THAI PRAWN NOODLES



Spicy Thai prawn noodles image

These low-fat noodles make for a no-fuss supper and will be on the table in 30 minutes

Provided by CJ Jackson

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

200g Thai rice noodle
1 tbsp sesame oil
2 eggs , beaten
1 red chilli , finely chopped
1 thumb-size piece ginger , grated
450g peeled cooked Atlantic prawn
1 tbsp soy sauce
small bunch coriander , roughly chopped
½ small bunch mint , roughly chopped
zest and juice 1 lime
small handful roasted peanuts , chopped

Steps:

  • Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
  • Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.

Nutrition Facts : Calories 385 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium

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