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Sticky Thai Style Prawn Noodles

Sticky Thai Style Prawn Noodles

with Mangetout, Mushrooms and Coriander
4.5(72)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Get 50% off 1st box + free for 3 months!
Calories
: 
532 kcal
Protein
: 
26g protein
Difficulty
: 
Easy
Allergens:
  • Egg
  • Cereals containing gluten
  • Soya
  • Peanut
  • Crustaceans
  • May contain traces of allergens
  • Celery
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1 unit(s)

Bell Pepper

(Contains: May contain traces of allergens, Celery)

1 unit(s)

Lime

2 unit(s)

Garlic Clove

1 bunch(es)

Coriander

180 grams

Sliced Mushrooms

50 grams

Red Thai Style Paste

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

50 grams

Ketjap Manis

(Contains: Soya)

80 grams

Mangetout

25 grams

Salted Peanuts

(Contains: May contain traces of allergens, Nuts, Peanut)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)2224 kJ
Energy (kcal)532 kcal
Fat12.9 g
of which saturates2.3 g
Carbohydrate75.5 g
of which sugars23.3 g
Dietary Fibre7.7 g
Protein26 g
Salt6.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Large Saucepan
•Garlic Press
•Large Frying Pan

Instructions

PDF
Cook the Noodles
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Prep Time
2

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Quarter the lime. Peel and grate the garlic (or use a garlic press).

c) Roughly chop the coriander (stalks and all).

Get Stir-Frying
3

a) Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.

b) Once hot, add the prawns, sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Continue to stir while it cooks. Season with salt and pepper.

c) Add the garlic and red Thai style paste to the pan. Cook until fragrant, 1 min.

Sauce Things Up
4

a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg. 

b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.

Finishing Touches
5

a) Stir the cooked noodles through the fragrant sauce and toss until well combined.

b) Add a good squeeze of lime. Taste and season with salt and pepper or more lime if you feel it needs it.

Serve Up
6

a) Share the sticky Thai style noodles between your bowls. 

b) Sprinkle over the peanuts and coriander.

c) Serve with any remaining lime wedges for squeezing over to finish. 

Enjoy! 

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