Garlic Prawns and Rice Noodles

Fresh ingredients are alway important when making a meal. I love when certain fruits or vegetables are in season. They just add that oomph into any meal. I do not mind cooking from scratch as that’s how I was brought up.

I love sea food, and enjoy making it myself when I get the chance.

Garlic prawns and Rice Noodles

Delicious Sweet Pea

Garlic Prawns and Rice Noodles

Print Recipe
Serves: 6 Cooking Time: 15 - 30 minutes


  • 500 g of rice noodles
  • 5 lime leaves
  • 250 ml of Red curry paste
  • 250 ml of coconut cream
  • 300 g of bean shoots
  • 200 g of sweet peas
  • 500 g of king prawns
  • 2 tsp of salt
  • 2 chillis (optional)
  • 2 cloves of garlic crushed
  • 1 lemon grass finely chopped
  • 1 tbsp of oil
  • 1 tbsp of lemon juice
  • 2 tsp of lemon zest



If the prawns have not been peeled, peel them first as this takes a longer time


Soak the rice noodles in look warm water in a separate pan or bowl make sure the water covers the noodles


Heat up the wok pan and add the oil


Add the crushed garlic and lemon grass, lemon zest, then add the prawns stir fry till slightly pink then take them out in a separate bowl and add the salt and lemon juice after


Add the peas and bamboo shoots together


Add the curry paste, the lime leaves and the coconut cream bring to boil slightly add the chili here if you like


When the noodles are ready drain them properly thereafter


Let the veggies and noodles steam for 5 minutes


In the last 3 minutes add the prawns


Mix it up together turn off the heat and it's ready to eat


The reason I stir fry the prawns first is because they can get soggy and if you mix them with everything in the beginning it loses its flavour. I did not add too much salt as the curry paste had flavour and it would overpower the taste. This goes well with a semi-dry rose, resiling or chardonnay wine.


Garlic prawns

Garlic prawns


Rice Noodles and Garlic Prawns

Rice Noodles and Garlic Prawns


Bon Appetite!

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