Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles
5.0(6)
This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy
02Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
03Add the prawns in wok and stir-fry until they are covered with oil.
04Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
05Add noodles until they are separated.
06Add mint and coriander, then mix in the vegetables and cook until they are warm.
07Serve in bowls and garnish with roasted cashews.