Best Thai Noodles With Cinnamon And Prawns Recipes
THAI NOODLES WITH CINNAMON AND PRAWNS
It's not often that I eat something that tastes so different to anything I've come across before. But this is such a dish. A mesmerically talented chef called Tum cooked it when I was on holiday in Thailand last year, and I made him cook it again and again. I just had to share this spectacularly unfamiliar but compelling recipe with you. I hope you will be as bowled over by it as I was.
Provided by Nigella Lawson
Categories Main course
Yield Serves 2
Number Of Ingredients 16
Steps:
- On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
- Add 100ml/3½fl oz cold water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
- Add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through. Finally, add the drained noodles and stir well - I find a couple of pasta forks, one in each hand, best for this - so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves.
THAI NOODLES WITH CINNAMON AND PRAWNS
I have been alive a long time and, at least when it comes to eating, have spent that time wisely and well. So, it's not often that I eat something that tastes so different to anything I've come across before. But this is such a dish. A gorgeous and mesmerically talented chef called, so perfectly, Tum, cooked it when I was on holiday in Thailand last year, and I made him cook it again and again, and then finally asked him if I could video his making it, so I could try and recreate it at home. I was apprehensive about doing so, not least because I was frightened of facing up to my inadequate camera work and the lesser ingredients found at home. And yet, even with frozen prawns, the substitution of regular celery for the Chinese celery (which is all leaf, no stalk to speak of, and stronger-tasting) and a less-experienced hand at the wok, the very first mouthful brought back the magical enchantment of its taste in Thailand. You do need to buy leafy celery, and even though the stalks don't get a look-in, you chop the slender stems to which the leaves are attached and add them to the wok along with the other flavorings at the very beginning. Apart from having to make geographically enforced changes, I have stuck to Tum's recipe, including the ready-ground pepper and chicken stock concentrate (actually, he used chicken powder). I just had to share this spectacularly unfamiliar but compelling recipe with you. I hope you will be as bowled over by it as I was.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 17
Steps:
- On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced stems of celery (reserve the leaves), and cook, stirring, for 1 minute.
- Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
- Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
- Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
- Finally, add the drained noodles and stir well--I find a couple of pasta forks, one in each hand, best for this--so that everything is combined, and most of the dark liquid is absorbed.
- Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.
THAI PRAWN NOODLES
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
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 GREEN PRAWN NOODLES RECIPE BY TASTY
Here's what you need: prawn, salt, pepper, garlic, green chili, peas, thai green curry paste, noodle, lime
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
- In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
- Add the prawns and noodles and mix together for another couple of minutes.
- Serve with a little lime juice squeezed over.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 22 grams, Sugar 3 grams
THAI NOODLES WITH CINNAMON & PRAWNS
It's not often that I eat something that tastes so different to anything I've come across before. But this is such a dish. A gorgeous and mesmerically talented chef called, so perfectly, Tum, cooked it when I was on holiday in Thailand last year, and I made him cook it again and again, and then finally asked him if I could video his making it, so I could try and recreate it at home. Apart from having to make geographically enforced changes, I have stuck to Tum's recipe, including the ready-ground pepper and chicken stock concentrate (actually, he used chicken powder). I hope you will be as bowled over by it as I was. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Thai
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, and cook, stirring, for 1 minute.
- Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
- Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
- Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
- Finally, add the drained noodles and stir well - I find a couple of pasta forks, one in each hand, best for this - so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.
- Store Note:.
- Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep for up to 2 days. Delicious cold.
Nutrition Facts : Calories 330.7, Fat 8.4, SaturatedFat 1.1, Cholesterol 176.5, Sodium 2336.8, Carbohydrate 40.4, Fiber 1.2, Sugar 1.2, Protein 22.2
SPICY THAI PRAWN NOODLES
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
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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