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Thai style noodles
Prawns and eggs are used a lot in Thai cooking in many interesting ways. Commercial red curry pastes are available from many larger supermarkets as well as Oriental stores and by mail order.
What you need
- 250 g egg noodles
- 3 tsp vegetable oil
- 8 salad onions, trimmed and chopped
- 1 clove garlic, peeled and crushed
- 2 1/2 cm root ginger, peeled and finely grated
- 1-2 tsp thai red curry paste
- 1 red pepper, de-seeded and finely sliced
- 100 g mange-tout, trimmed
- 150 ml fish stock
- 250 g cooked peeled tiger prawns, thawed if frozen
- 45 ml soy sauce
- 45 ml fresh coriander, chopped
- 3 eggs, lightly beaten
Method
Cook noodles in boiling water according to pack instructions. Drain and rinse well in cold water.
Heat oil in a large frying pan or wok and stir-fry onions, garlic and ginger for 1 min. Add curry paste and cook for further 30 seconds.
Stir in pepper, mange-tout and stock and simmer for 2 min until almost all liquid has evaporated. Add the prawns and cook for 1 min, stirring.
Drain noodles and add to pan.
Stir in soy sauce and coriander. Toss all ingredients together well. Then make a large space in the pan and add the eggs. Cook over the base of the pan until beginning to set and turn golden brown. Then stir into the rest of the ingredients.
Cook over high heat for 1-2 min, stirring and tossing until the eggs are cooked.
My Cookbooks Add Recipe My List Add Recipe Preparation 15 minutes Cook 10 minutes Total 25 minutes Energy 428 kcal/serving Fat 3.61 g/serving Carbohydrates 203.46 g/serving Glycaemic Index 35 Glycaemic Load 18.07 
Serving suggestion
Cook's tip
If you don?t have any root ginger use a ready-made product in a jar or tube.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1794 | 592 | 10475 | 8350 |
| Energy (kcal) | 428 | 141 | 2500 | 2000 |
| Protein (g) | 29.1 | 9.59 | ||
| Carbohydrate (g) | 53.1 | 17.5 | 345 | 275 |
| Fat (g) | 10.9 | 3.61 | 95 | 70 |
| Fat (saturated) (g) | 2.33 | 0.77 | ||
| Fibre (g) | 3.97 | 1.31 | ||
| Sodium (mg) | 867 | 286 | ||
| Salt (equivalent) (g) | 2.17 | 0.72 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 303 | 100 | 800 |
| Vitamin B-12 (µg) | 1.56 | 0.52 | 1 |
| Vitamin B-6 (mg) | 0.37 | 0.12 | 2 |
| Vitamin C (mg) | 79.2 | 26.2 | 60 |
| Vitamin D (µg) | 149 | 49.4 | 266 |
| Vitamin E (mg) | 2.60 | 0.86 | 10 |
| Zinc (mg) | 2.40 | 0.79 | 15 |
| Calcium (mg) | 112 | 37.0 | 800 |
| Folate (mcg) | 208 | 68.7 | 200 |
| Iron (mg) | 6.25 | 2.06 | 14 |
| Magnesium (mg) | 89.0 | 29.4 | 300 |
| Niacin (mg) | 7.86 | 2.59 | 18 |
| Pantothenic acid (mg) | 1.43 | 0.47 | 6 |
| Riboflavin (mg) | 0.60 | 0.20 | 1.6 |
| Phosphorous (mg) | 389 | 128 | 800 |
| Thiamin (mg) | 0.80 | 0.26 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Cow-dairy free
Dairy free
Peanut free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable thai red curry paste
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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