Leah’s Asian Prawn Noodles

Leah’s Asian Prawn Noodles

15m - serves 4.


200g thick rice noodles

1.5ltrs fish stock (I made mine with Fish Society shrimp shells!)

2 tbs nam pla (fish sauce) 

2 limes, juice and zest

6 star anise

Tsp sugar

Thumb sized piece of ginger, peeled and sliced (I use a potato peeler to keep it thin)

12 whole king prawns

Red chilli, chopped

Mint and coriander leaves to garnish 


Defrost the prawns. Cook the noodles until al dente.

Heat the stock with the fish sauce, lime juice and zest, star anise, sugar and ginger. Simmer for a few minutes.  

Throw in the noodles and prawns – simmer for 3 minutes until pink through and cooked.

Serve with the chilli, mint and coriander scattered over.


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