Thai prawn stir-fry recipe

Large, juicy Tiger prawns, tender pieces of chicken breast and fresh flavours of ginger and lemon grass combine to make a deliciously quick and easy meal that is packed full of flavour. Ideal for a special Saturday night treat or special occasion, you can use fresh or dried egg noodles – both are equally good. A very versatile recipe to which you can add any ingredients you like. It only takes 20 mins to cook and is a speedy mid-week choice that’s light and delicious. Top with fresh coriander and serve immediately for the best taste.

Ingredients

• 300g egg noodles
• 1 tbsp olive or sesame oil
• 2 tbsp vegetable oil
• 2 skinless chicken breasts, thinly sliced
• 2 cloves garlic, finely sliced
• Small piece fresh root ginger, peeled and chopped
• 1 tsp ready prepared lemon grass
• 16 fresh raw Tiger prawns, deveined
• 2 spring onions, sliced
• 100g beansprouts
• 2 tbsp Chinese rice wine or sherry
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• Lemon or lime wedges to garnish
• 2 tsp fresh chopped coriander

Method

1. Cook the noodles according to the instructions on the packet. Drain and return to the pan or bowl and add the olive or sesame oil. Toss the noodles in the oil to prevent them from sticking together and set aside.
2. Heat the oil in a wok or deep sauté pan over a high heat, add the chicken and stir fry for 8 minutes until fully cooked. Lift out and drain, set aside and keep warm.
3. Add the garlic, ginger and lemon grass to the pan and stir fry for 30 seconds, then add the prawns, spring onions and bean sprouts. Continue to stir fry for 2 – 3 minutes. The prawns should turn pink and the edges begin to brown a little.
4. Return the chicken to the pan, pour in the wine or sherry and allow it to almost evaporate.
5. Add the noodles and stir well so that everything is well combined.
6. Reduce the heat and add the soy sauces. Stir fry for a further 2 – 3 minutes to heat through.
7. Serve garnished with lemon or lime wedges and coriander.