Thai-Style Drunken Noodles with Prawns

#ThaiNoodles #FridayNightFakeaway

Serves: 2

Prep Time: 15 minutes

Cooking Time: 15 minutes

Source: Waitrose & Partners Good Health, April 2022

Ingredients: 150g dried folded rice noodles

2 tbsp reduced salt soy sauce 1 tsp fish sauce 1 tbsp oyster sauce 1 tsp light brown soft sugar

2 tbsp groundnut oil 180g pack raw king prawns 1 small onion, halved and sliced 230g bunch asparagus, woody ends trimmed and cut into 3cm pieces 3 cloves garlic, sliced 1 tsp finely grated ginger

1/2 Thai chilli, sliced 25g pack Cooks' Ingredients Thai Basil, leaves only ½ lime, in wedges

Method: 1 Place the noodles in a large heatproof bowl, cover with just-boiled water and soak for 6 minutes. Drain and rinse off the excess starch under the cold tap, then set aside. Meanwhile, in a small bowl, mix the soy, fish and oyster sauces with the sugar and 1 tbsp water. 2 Put 1 tbsp oil in a wok or large frying pan over a high heat Once very hot, add the prawns. Fry for 5 minutes until cooked through, pink and opaque: tip on to a plate and set aside.

3 Heat the remaining 1 tbsp oil and stir-fry the onion and asparagus for 1 minute. Add the garlic and ginger, then fry for another minute. Tip in the chilli and most of the basil; fry for 30 seconds, then add the noodles and soy sauce mixture and fry for 1 more minute. Toss the prawns through the noodles and heat for a final 1 minute. Scatter with the remaining basil leaves, and serve with lime wedges for squeezing over. Per serving 1750kJ/417kcals/16g fat/3g saturated fat/39g carbs/ 10g sugars/4g fibre/27g protein/1.8g salt / 1 of your 5 a day COOK'S TIP

British Asparagus may be substituted by mangetout or sugar snap peas

And to Drink...

Singha, Thailand (63cl), is the original beer of Thailand, and complements the vibrancy of Thai and other spicy foods perfectly.