HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPanang Prawns With Egg Noodles And Coriander
Panang Prawns with Egg Noodles and Coriander

Panang Prawns with Egg Noodles and Coriander

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Our chef André wasn’t expecting a visit from a celebrity chef in the HelloFresh kitchen, but a couple of weeks ago that’s exactly what happened. Not so long ago 9 year old Clay sent us a video of his HelloFresh cooking exploits at home and we were all so blown away, that we asked him to spend an afternoon with us at the Fresh Farm. After obligatory selfies with the entire customer care team (they were star-struck), he headed down to the kitchen to help André and this panang curry was the result. Check out his video at https://www.youtube.com/watch?v=_F86JJu6BAk ] You rock Clay!

Tags:HealthySpicyFamily Friendly
Allergens:EggCereals containing GlutenCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

2 unit(s)

Red Onion

2 unit(s)

Red Pepper

2 unit(s)

Garlic Clove

2 tbsp


2 bunch(es)


1.5 tbsp

Panang Curry Paste

250 grams

Tiger Prawns


2 unit(s)


Not included in your delivery

100 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1297.04 kJ
Energy (kcal)310 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate42 g
of which sugars8.0 g
Protein24 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Bring a pot of water to the boil over high heat. Cook the noodles for 3 mins and then drain into a colander. Run under cold water to stop them cooking and then keep to one side.


Cut the red onion in half through the root, peel and slice into thin half moon shapes. Remove the core from the red pepper and thinly slice.


Heat a large frying pan or wok over high heat. When hot, add a glug of oil and fry your onion and pepper for 3 mins. Whilst they are cooking, peel the garlic and ginger and then grate on the fine side of you grater.


Separate the coriander leaves from the stalks. Chop the stalks as small as you can and roughly chop the leaves. Keep them separate.


Add your coriander stalks, grated garlic and ginger to the pan and cook for 1 minute more.


Lower the heat to medium and stir in the panang curry paste and water (as specified in the ingredient table). Stir well to make sure your paste is evenly distributed and dissolved in the water. Add in the prawns and noodles and cook for 5 mins more. Tip: The prawns are cooked when the outside is pink and the centre is white.


When everything is piping hot, squeeze on some lime juice and sprinkle over your chopped coriander. Serve immediately and share your prawns out evenly!