Thai-style drunken noodles with prawns
Prep
15 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just thirty minutes and tastes absolutely restaurant quality. The beauty of Thai drunken noodles is how forgiving and adaptable they are, so you can use whatever vegetables you have on hand. I love this version with prawns because they cook so quickly and add a lovely protein boost, while the fresh ginger brings wonderful anti inflammatory benefits to the dish. The sauce is perfectly balanced between salty, sweet, and spicy, and that hit of fresh Thai basil at the end is what really makes it sing. This is the kind of meal that feels impressive enough to serve guests but simple enough that you'll actually make it on a busy Tuesday night.
Ella x
Ingredients
- 150 gramsdried folded rice noodles
- 2 tbspreduced-salt soy sauce
- 1 tspfish sauce
- 1 tbspoyster sauce
- 1 tsplight brown soft sugar
- 1 tsplight brown soft sugar
- 2 tbspgroundnut oil
- 180 gramsraw king prawns
- 1small onions(small onion, halved and sliced)
- 230 gramsasparagus(woody ends trimmed and cut into 3cm pieces)
- 3garlic(sliced)
- 1fresh root ginger
- ½thai chilli(sliced)
- 25 gramsthai basil(leaves only)
- ½lime(in wedges)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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