Drunken Noodles with Prawns – a Thai-style ‘fakeaway’

Am always on the lookout for easy recipes that I can knock up for myself after a hard day at the computer. I picked up this recipe card for Drunken Noodles with Prawns when I was in Waitrose the other day and it is a winner with my tastebuds. My attempt may not have looked much like the one on the recipe card but it didn’t matter, I ate every single scrap!

Drunken Noodles with Prawns – a Thai-style ‘fakeaway’

Recipe by Waitrose tried and tasted by GraceDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes

It’s packed full of crunchy asparagus, tender prawns, and a moreish sauce using storecupboard ingredients.

Ingredients

  • 150g dried folded rice noodles

  • 2 tbsp reduced-salt soy sauce

  • 1 tsp fish sauce

  • 1 tbsp oyster sauce

  • 1 tsp light brown soft sugar

  • 1 tsp light brown soft sugar

  • 2 tbsp groundnut oil

  • 180g pack raw king prawns

  • 1 small onion, halved and sliced

  • 230g bunch asparagus, woody ends trimmed and cut into 3cm pieces

  • 3 cloves garlic, sliced

  • 1 tsp finely grated fresh root ginger

  • ½ Thai chilli, sliced

  • 25g pack Cooks’ Ingredients Thai Basil, leaves only

  • ½ lime, in wedges

Directions

  • Place the noodles in a large heatproof bowl, cover with just-boiled water and soak for 6 minutes. Drain and rinse off the excess starch under the cold tap, then set aside. Meanwhile, in a small bowl, mix the soy, fish and oyster sauces with the sugar and 1 tbsp water.
  • Put 1 tbsp oil in a wok or large frying pan over a high heat. Once very hot, add the prawns. Fry for 5 minutes until cooked through, pink and opaque; tip on to a plate and set aside.
  • Heat the remaining 1 tbsp oil and stir-fry the onion and asparagus for 1 minute. Add the garlic and ginger, then fry for another minute. Tip in the chilli and most of the basil; fry for 30 seconds, then add the noodles and soy sauce mixture and fry for 1 more minute. Toss the prawns through the noodles and heat for a final 1 minute. Scatter with the remaining basil leaves, and serve with lime wedges for squeezing over.

Cook’s Tip

  • I had some kale in the fridge so used that instead of asparagus. You could easily use mangetout or sugar snaps if you prefer.
Grace’s version (not so pretty but still delish!)

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