0 0
Thai pesto prawn noodles

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
300g dried egg noodle
small pack basil
small pack coriander
75g peanut
1 red chilli, deseeded and chopped
zest and juice 1 lime , plus wedges to serve
2 tbsp sesame oil
2 tbsp olive oil
400g king prawn, halved lengthways

Thai pesto prawn noodles

  • Serves 4
  • Easy

Ingredients

Directions

Share

Steps

1
Done

Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.

2
Done

Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto – if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.

3
Done
previous
Chicken casserole with herby dumplings
next
Chicken laksa
previous
Chicken casserole with herby dumplings
next
Chicken laksa

Add Your Comment