How To Make Stir-Fried Thai Green Prawn Curry on Rice Noodles By Honest Mum

Updated post.

Here I rustle up one of Peter’s much loved dishes of stir-fried green curry prawns and vegetables on rice noodles.

Stir-fried Green Curry Prawns and Vegetables On Rice Noodles

Unlike regular Thai curries, this stir fried version is lighter, with less sauce, making it a great option for lunchtime too if you fancy it.

I also prefer to use rice noodles, which are a healthier option than wheat/egg noodles. There are only 96 calories per 1/2 cup and contain very little fat too.

Stir-fried Green Curry Prawns and Vegetables On Rice Noodles

Stir-fried Green Curry Prawns and Vegetables On Rice Noodles

Ingredients (serves 2)

  • 150g rice noodles, uncooked
  • 1tsp of sesame oil
  • 2 large tablespoons of Thai Green Curry Paste
  • 60ml water
  • 1 tablespoon of coconut oil
  • 1 clove of garlic, crushed
  • 4 – 6 large broccoli florets, chopped into quarters
  • 1/2 red onion, diced
  • 2 carrots, sliced thinly lengthways with a peeler
  • A handful of spinach, chopped
  • 1 small tin of bamboo shoots, drained
  • 200g peeled raw prawns

Method 

Mix the Thai green curry paste and water together in a bowl. Set aside for later.

Cook your rice noodles according to the package directions, when tender, drain and toss with the sesame oil.

Heat the coconut oil in a large wok, add the garlic and heat for around 30 seconds.

Add your vegetables, prawns and the curry paste mixture and cook for around 3 – 4 minutes until vegetables are crisp and prawns are cooked through and pink but also still tender.

Remove from wok, serve with rice noodles.

 

 

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54 Responses

  1. Nikki Frank-Hamilton

    Vicki, what type of rice noodles do you use? Linguini rice noodles? Gluten-free? I’ve had the oriental rice noodles that are clear colored, not sure exactly what they are called, but your’s look more substantial than the clear ones. Have you ever tried soba noodles?

    The dish looks fantastic, and right up my alley! Thanks for the recipe, will be trying it soon!

    Reply
  2. Jade Sambrook

    I can understand why your husband Peter is obsessed with Thai food! It’s so colorful and it’s so healthy! Thanks for sharing the recipe! I am definitely going to try it…

    Reply
  3. Charlotte Oates

    I definitely remember starting to comment on this but I think I must have got sidetracked halfway though and never finished it! This sounds absolutely delicious, it’s packed full of everything I love – yum!

    Reply
  4. Sarah

    You just can’t beat Thai food for packing so much flavour into fresh, healthy food. Look forward to trying this recipe out! Linking up with you for the first time – thanks 🙂

    Reply
  5. International Elf Service

    I love thai food – it’s so fresh and flavoursome. I haven’t made this in a loooooong while and I love the look of your recipe, so I’ll give it a try! Thank you, it looks delicious X

    Reply
  6. Fionnuala

    Oh yum! Thai food is great. Luckily we have no issues with nuts in our house. I adore pad thai. This sounds nice and light though.

    Reply
  7. Candace

    Love Thai food but I’m not a big fan of coconut when ever I make Thai green curry I put the smallest splash of coconut milk possible in.

    This look delicious

    Reply
    • Honest Mum

      This one using coconut oil but not milk and works really well. You can leave the coconut oil out and replace with sesame if you prefer too

      Reply

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