RECIPE

Prawn and courgette stir-fry with pad thai-style noodles

Serves: 4
Prep: 10 minutes
Cooks In: 15 minutes

Prawn and courgette stir-fry with pad thai-style noodles

Pad thai’s famous rice stick noodles are the star of this speedy stir-fry recipe that gets you clocked in and out of the kitchen in 25 minutes. How about that?! 

Fresh, fast and finger lickin’ good is how I would describe this stir-fry. It pairs juicy prawns with a garlicky, peanutty sauce then serves them alongside soft noodles and bright greens.

It’s so easy and tasty, and also ticks both gluten and dairy-free boxes.

This recipe uses courgette and edamame for greenery, but you could get creative as you like. Use up what’s in the fridge – broccoli and green beans also work beautifully.

Enjoy it just as it is or serve with a side of my Crunchy Asian Slaw.  It doesn’t get healthier than that!

This recipe is from the June/July issue of NADIA magazine.

Photography by: Vanessa Lewis.

Ingredients

Print Recipe

  • coconut oil 2 tablespoons, warmed until it’s liquid
  • garlic 1 clove, sliced
  • red chilli 1, seeds removed, sliced
  • onion 1, sliced
  • roasted peanuts ¾ cup, chopped, plus extra to serve
  • raw prawn cutlets 500 g
  • rice stick noodles 200-300 g
  • edamame beans 1 cup, shelled
  • courgettes 2, halved lengthwise and sliced on an angle
  • spinach leaves handful
  • black sesame seeds to serve

Method

  1. In a food processor or blender combine the coconut oil, garlic, chilli, onion and roasted peanuts and blend until finely chopped and moist.

  2. Heat a large frying pan or wok and sauté this peanut paste on medium heat for 1-2 minutes until fragrant, then add the prawns and toss until pink and cooked through.

  3. Meanwhile simmer noodles in boiling water until just tender (about 5 minutes). Add edamame beans and courgette and blanch for 1-2 minutes until bright green.

  4. Drain noodles and vegetables; separate out the noodles and place in bowls. Toss vegetables with spinach, prawns and peanut sauce and add to bowls. Garnish with chopped peanuts and sesame seeds.

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