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Thai Prawn & Ginger Stir-fry

A 15 minute meal the whole family will enjoy. You can mix and match the vegetables, other suggestions would be, green beans, sugar snaps or asparagus. This would also be a fantastic way of using up leftover cooked chicken which could be simply warmed through instead of adding the prawns.

Serves 4


300g raw king prawns

400g cooked noodles

2 small - onions finely sliced

8 chestnut mushrooms - sliced

3 cloves garlic - crushed

1 thumb sized piece of ginger - cut into matchsticks

100g tenderstem broccoli - cut in half

90g Pak Choi leaves - separated

3 tablespoons peas

2 teaspoons sesame seeds (optional)


1 1/2 tablespoons sesame oil

1 tablespoon Thai fish sauce

2 tablespoons soy sauce

1 tablespoon runny honey


Cook the noodles according to Pak instructions drizzle with a little oil and set aside.

Sauté the onion in oil in a large frying pan. Add the mushrooms, ginger and garlic and stir for a few minutes. Now add the broccoli for 1 minute, followed by the Pak Choi and peas for another minute. Add the sauce ingredients, warm through, then add the prawns and cook until pink. Stir in the noodles and sprinkle with sesame seeds.

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