Thai noodles with prawns, egg and mushrooms – recipe

Thai noodles with prawn, egg and mushroom

Thai noodles with prawn, egg and mushroom

The thing I love about Thai food is that once you have some of the basic ingredients you can make a whole range of different dishes to last you the rest of the week.

This particular recipe is one of my favourite midweek meals for when I get home from work. It’s fresh, full of flavour and super quick and easy.

This is my own take on Nigel Slater’s noodles with prawn and egg – it’s really flexible so don’t worry if you’re missing one or two ingredients.

My eat of the week

RecipeĀ – Serves 2

  • Groundnut oil or vegetable oil, 2 tbsps
  • 1 red chilli, chopped
  • 2 spring onions, chopped
  • 2 cloves of garlic, chopped
  • 1 stalk of lemon grass or thumb sized piece of ginger, chopped
  • 1 carrot, peeled into thin strips and chopped
  • King prawns
  • Chestnut mushrooms, chopped
  • 1 tbsp crunchy peanut butter
  • 4 tbsp soy sauce
  • 4 tsp sesame oil
  • medium egg noodles
  • 1 free range egg (because chickens deserve to rome free)
  • 1 lime, for squeezing
  • 1/2 bunch coriander, chopped

How to cook

Make sure all of your ingredients are chopped and ready to go.

If you’re using dried noodles boil them according to the packet guide lines. If you’re using fresh noodles don’t do anything.

Turn the hob to a high heat, place the wok on the hob and add the oil.

Once the oil begins to bubble, add the chilli, spring onions, garlic, lemon grass and carrot, and leave to cook for a couple of seconds before adding the mushrooms. If you’re using fresh prawns add these at the same time as the mushrooms and wait until they turn pink. If you’re using pre-cooked prawns that are already pink, wait until the mushrooms begin to soften before adding to the wok. Stir all of the ingredients a couple of times just to make sure you’re mixing all of the flavours and to check every piece of prawn and mushroom is cooked.

Next add the peanut butter and stir to soften and mix into the other ingredients. Then add the soy sauce and sesame oil.

Add the softened noodles to the wok and fold in the prawns and mushrooms with a spoon to ensure they are spread evenly among the noodles.

Next crack an egg into the wok and mix in until it

Finally remove the wok from the heat and squeeze half a lime over the noodles – I like to use a whole lime, but you can always add the other half while you’re eating if you think it needs it.

Serve and sprinkle with chopped coriander leaves.

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