Recipe and photograph – Dr Joan Ransley
Prepare the vegetables.
Trim the spring onions and cut into 2cm lengths. Discard the outer layer of the lemongrass (if using) and finely chop the bottom part of the stem.
Drizzle a little oil into a large frying pan or wok and cook the spring onions, garlic, chilli, ginger, lemongrass, and pepper strips over a medium heat until soft but not coloured.
Add the prawns, sugar snap peas, peas, coconut cream and vegetable stock to the pan. Add the lime zest and add half of the chopped coriander. Bring the pan to a simmer.
Cook gently for 5 minutes or until the prawns are cooked (they will turn pink) and the vegetables are tender.
Just before serving add a splash of Thai fish sauce, a squeeze of lime juice to taste.
To cook the noodles
While the vegetables and prawns are cooking. Place 4 nests of wholewheat noodles in a bowl and cover with boiling water. Drain the noodles after 4 minutes and place a few noodles in the bottom of four warm serving bowls.
Serve the prawns and vegetables with the noodles a scattering of chopped coriander and lime wedges.
Alternative serving suggestion
To create a vegetarian/vegan version of this dish use sliced mushrooms or tofu instead of prawns and leave out the Thai fish sauce.
Other vegetables can be used in this dish instead of peas, for example, baby sweetcorn, fine beans, or broccoli.
You can serve this dish with wholegrain brown rice rather than noodles.
Use half fat coconut milk to reduce the fat content and calories in this dish.
Sharp knives are essential for preparing the ingredients for stir fried dishes.
Thin, evenly sliced vegetables and meat cook quickly and evenly.
|Per Serving (g)||Per 100g|
|Calories (Kcal/KJ)||407 / 1713||124 / 521|
|Saturated fat (g)||6.6||2|
|Salt equivalent (g)||1.2||0.4|