Name: Thai pesto prawn noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Thai
Ingredients: 300g dried egg noodle; small pack basil; small pack coriander; 75g peanut; 1 red chilli deseeded and chopped; zest and juice 1 lime plus wedges to serve; 2 tbsp sesame oil; 2 tbsp olive oil; 400g king prawn halved lengthways

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Thai pesto prawn noodles

Thai pesto prawn noodles

Good Food team

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Serves 4 - 5

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.2 out of 5.17 ratingsRate

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Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns

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Ingredients

Nutrition

Units:

MetricUS

300g dried egg noodle
small pack basil
small pack coriander
75g peanut
1 red chilli

deseeded and chopped
zest and juice 1 lime

plus wedges to serve
2 tbsp sesame oil
2 tbsp olive oil
400g king prawn

halved lengthways

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Nutrition: per serving (5)

kcal418

low
fat18g
saturates3g
carbs40g
sugars2g
fibre2g
protein24g
salt1.1g

Method

step 1

Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.
step 2

Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto – if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.

Recipe from Good Food magazine, February 2014

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A star rating of 4.2 out of 5.17 ratings

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