Stir Fry Prawns Shrimps with Vegetables and Fresh Thai Noodles
Dive into the vibrant flavors of this Stir Fry Prawns Shrimps with Vegetables and Fresh Thai Noodles recipe! Packed with succulent prawns, crisp stir-fried vegetables like broccoli, carrots, and snow peas, and tender Thai rice noodles, this dish is a flavor-packed masterpiece. A savory sauce made with soy sauce, oyster sauce, sesame oil, and a hint of brown sugar ties everything together, while fresh ginger and garlic infuse it with aromatic depth. Ready in just 35 minutes, this quick and easy meal strikes the perfect balance between health and indulgence. Garnished with cilantro, a sprinkle of chili flakes, and a squeeze of fresh lime, this dish brings the essence of Thai street food to your table. Perfect for weeknight dinners or a weekend treat, this recipe is sure to become a favorite in your meal rotation!
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Recipe Information
Ingredients
- 500 grams Large prawns or shrimp, peeled and deveined
- 300 grams Thai rice noodles
- 2 tablespoons Vegetable oil
- 150 grams Broccoli florets
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 100 grams Snow peas
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Brown sugar
- 0.5 teaspoons Red chili flakes (optional)
- 2 tablespoons Fresh cilantro, chopped
- 1 whole Lime wedges (for serving)
Instructions
Prepare the Thai rice noodles according to the package instructions. Rinse under cold water, drain well, and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and brown sugar until combined. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the prawns or shrimp to the wok and stir-fry for 2-3 minutes, or until pink and cooked through. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the broccoli, carrot, red bell pepper, and snow peas to the wok. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked prawns or shrimp to the wok and pour the sauce over the mixture. Toss everything together to coat evenly.
Add the cooked Thai noodles to the wok and gently toss to combine. Stir-fry for an additional 2 minutes, allowing the noodles to soak up the flavors.
Sprinkle red chili flakes (if using) and fresh cilantro over the dish. Serve hot with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
