Thai prawn and ginger noodles

Thai prawn and ginger noodles

Happy New Year 2018 everyone !!!  How was your Christmas?? Christmas in Green Cottage was  a proper family & friends affair, truly  magical  and of course filled with yummy food. As every Christmas  I tried really hard to be sensible with food, but constant exposure to  scrumptious food and the site  of festive table were  absolute killers for my normally  not so bad will and I failed…as always. At least  I kicked myself out of the house and walked a few good miles to keep  my body from  pilling unwanted pounds so the damage wasn’t that bad.

Anyway it was all fun but towards the end of holiday I couldn’t  wait to feed my body something a lot lighter and healthier than traditional Xmass dinner. Winter puts an extra strain on our bodies and food plays a vital role in maintaining strong  immune system.

So the first recipe I’d like to share with you in new Year is Thai prawn noodles. A few words about its ingredients that  could help you to stay healthy. Prawns contain high levels of zinc and zinc helps the immune system fights off viruses and stay healthy. Prawns are also low fat protein, great for loosing weight. Ginger is another immunity booster thanks to it’s antibacterial properties and great for soothing an upset stomach and many more. I’ve used Mungo beans sprouts for this particular meal as they are very high in iron. Iron has an ability to kill damaging pathogens making it a  great helper to keep our overall health. Last ingredient contributing to good immunity is sugar snap peas, very high in Vitamin A, C and also Iron. So this colourful dish is not just a bowl of noodles it’s a bowl of goodness for your body. Enjoy  the various flavours, textures and colours of Thai cuisine.





100g medium rice noodles

zest&juice from organic unwaxed orange

1,5-2 tbsp of red curry paste

1-2 tsp  of fish sauce

2 tsp brown sugar

1 tbsp sunflower oil

25g ginger peeled and cut in matchstick strip

2 large garlic cloves sliced

1 red pepper sliced into thin strips

80-100g sugar snap peas halved lengthways

150g mung or soy bean sprouts

150-200g raw king prawns

handful of chopped basil and coriander


  1. Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
  2. Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.

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