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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

  1. Cook noodles in boiling water according to pack instructions. Drain and rinse well in cold water.

  2. 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.

  3. 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.

  4. Drain noodles and add to pan.

  5. 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.

  6. Cook over high heat for 1-2 min, stirring and tossing until the eggs are cooked.

  • My CookbooksAdd Recipe
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  • Preparation15 minutes
    Cook10 minutes
    Total25 minutes
  • Energy428 kcal/serving
    Fat3.61 g/serving
    Carbohydrates203.46 g/serving
    Glycaemic Index35
    Glycaemic Load18.07
  • Thai style noodles

Serving suggestion

Cook's tip

If you don?t have any root ginger use a ready-made product in a jar or tube.

Guideline Daily Amounts
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-vegDemi-veg
  • Corn freeCorn-free
  • Cow-dairy freeCow-dairy free
  • Dairy freeDairy free
  • Peanut freePeanut 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.

Highlights
Diet
Demi-vegDemi-veg
Allergy and intolerance profile
Corn freeCorn-free
Cow-dairy freeCow-dairy free
Dairy freeDairy free
Peanut freePeanut free
Suitable for cooking in
Stir-fry
Wok
Occasion
Entertaining
Convenience
Meal type
Main
Main ingredient
Fish
Shellfish
Cuisine style
Asian.thai
Cheffy specials
Classic recipe
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  • Cooks who like this recipe: 1

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