Yellow Thai Style Prawn Noodles
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Yellow Thai Style Prawn Noodles

Yellow Thai Style Prawn Noodles

with Bell Pepper and Tenderstem® Broccoli

This delicious Yellow Thai Style Prawn Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Under 650 calories
Cereals containing gluten

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 war 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 Time20 minutes
Cooking time20 minutes


serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

150 grams

Tenderstem Broccoli

1 unit(s)


1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


45 grams

Yellow Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

100 milliliter(s)

Boiled Water for the Sauce

1.5 tsp



Nutritional information

Energy (kJ)2246 kJ
Energy (kcal)537 kcal
Fat14 g
of which saturates2.6 g
Carbohydrate72.1 g
of which sugars20.8 g
Protein28.2 g
Salt5.32 g
Always refer to the product label for the most accurate ingredient and allergen information.


Measuring Jug
Medium Saucepan
Rolling Pin
Small Bowl
Large Frying Pan


Boil the Noodles

a) Boil a full kettle.

b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.

c) Pour the remaining boiled water into a medium saucepan with 1/4 tsp salt and bring back to the boil. Add the noodles to the water and cook until tender, 4 mins. 

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

Do the Prep

a) Meanwhile, in a small bowl, combine the peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).

b) Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. Set aside your peanut butter sauce.

c) Next, cut the Tenderstem® into thirds. Halve any thick broccoli stems lengthways. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then slice into 0.5cm thick rounds (no need to peel).


Fry the Prawns and Veg

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

b) Once hot, add the prawns, broccoli, carrot and sliced pepper and stir-fry until just soft, 4-5 mins.

c) While the veg softens, cut the lime into wedges. 

Add the Flavour

a) When the veg has softened, lower the heat to medium.

b) Stir in the yellow Thai style paste and Thai style spice blend to the pan. Cook until fragrant, 1 min.

c) Stir through the peanut butter sauce and simmer until slightly reduced, 2-3 mins.

Combine and Stir

a) Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

b) Squeeze in half the lime juice, then remove from the heat. TIP: Add a splash of water if you feel it needs it. 

c) Taste and add more salt, pepper or lime juice if needed.

Serve Up

a) Share the yellow Thai style noodles between your serving bowls.

b) Serve with any remaining lime wedges to finish.