Easter has come around again so fast and I can’t believe it’s already April. Here’s a great tasty prawn recipe for you all to try on Good Friday and it has a lovely Thai twist. I hope you enjoy it as much as I do and have a safe Easter everybody and don’t forget- only eat those choccy eggs in moderation!!!
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THAI PRAWNS & NOODLES
Preparation time: 10 minutes
Cooking time: 10 minutes
2 tablespoons peanut oil
2 cloves garlic, crushed
1 stalk lemongrass, finely chopped
600g prawns, peeled and deveined
¼ cup water
5 yellow squash, thinly sliced
¼ cup sweet chilli sauce
375g thick rice noodles, soaked in boiling water & drained
½ cup mint, chopped
1/3 cup coriander, chopped
- Heat oil in a non-stick frying pan. Add garlic, lemongrass and prawns and cook for 2-3 minutes. Add water and squash and cook a further 2 minutes or until prawns are just cooked.
- Stir through sweet chilli sauce, noodles and herbs and cook until heated through. Serve immediately.
Note: Only use the soft bottom part of the lemongrass. Discard the tough top part.