Yellow Thai Style Veggie Prawn Noodles
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Yellow Thai Style Veggie Prawn Noodles

with Tenderstem® Broccoli and Peanuts

Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Here, our Thai Yellow Style Veggie Noodles hero the veg.

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 Time25 minutes
Cooking time25 minutes


serving amount

150 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

1 unit(s)


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

120 grams

Sliced Mushrooms

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

45 grams

Yellow Thai Style Paste

25 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

120 grams

Coleslaw Mix

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

1 tbsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2195 kJ
Energy (kcal)525 kcal
Fat12.3 g
of which saturates2.3 g
Carbohydrate72.8 g
of which sugars20.9 g
Protein27.9 g
Salt6.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Rolling Pin
Medium Saucepan
Large Frying Pan



a) Boil a full kettle.

b) Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press). Quarter the lime into wedges.

c) Crush the peanuts in the unopened sachet using a rolling pin.


a) Pour the boiled water from the kettle into a medium saucepan with 0.5 tsp salt and bring to a boil.

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.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) When hot, add the mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.


a) Add the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste to the frying pan. Stir fry for 1 min. 

b) Stir in the ketjap manis, soy sauce, honey and the water for the sauce (see pantry for both amounts). Stir in the coleslaw mix. 

c) Bring the the boil, then simmer until the veg are tender, 1-2 mins.


a) Add the noodles to the frying pan and stir to combine with the sauce. 

b) Warm through until piping hot, 1-2 mins. 

c) Remove the frying pan from the heat. Squeeze in half of the lime juice.


a) Share the noodle stir fry between bowls. 

b) Finish with a sprinkle of peanuts on top. Serve with any remaining lime wedges alonside for squeezing over.