Stir-Fried Thai Green Prawn Curry on Rice Noodles

Updated post.

Here I rustle up one of Peter’s much loved dishes of 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

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.