Updated: Apr 29
An easy, gluten and dairy-free meal the whole family can enjoy.
Prep: 30 minutes
Cook: 10 minutes
500g raw, peeled tiger prawns (defrosted if used from frozen)
1-2 teaspoons of crushed red chilli (or 1-2 finely diced small green or red chilli for extra spice)
4 garlic cloves, crushed
1 T brown sugar
1 bunch of coriander, leaves and stalk separated
Juice of 1 lime
5 T Tamari (or gluten free soy sauce)
3 spring onions, finely sliced
100g bean sprouts
1 large red capsicum, finely sliced
1 carrot, julienned
1 T grated fresh ginger (or grate from frozen)
200g rice noodles
unrefined oil for high heat cooking e.g. macadamia oil, avocado oil
Put the prawns into a bowl. Place the chilli, garlic, brown sugar, lime juice, coriander stalks, and 3 Tbsp of tamari into a small food processer or stick blender. Whizz together and pour over the prawns.
Cook the rice noodles according to the instructions on the packet.
In a wok, heat 1 Tbsp of oil and add spring onions and ginger. Fry for 1 minute then add red pepper and carrot and fry for another minute. Add the bean sprouts last and fry and until slightly wilting. Add the remainder of the tamari and a grind of black pepper. Stir then tip into a serving dish and cover to keep warm.
Add a bit more oil to the wok and add the prawns, lifting them out of their juices. Toss for 2-3 minutes until pink, and then add the marinade (the juice the prawns were in) and quickly swirl the wok to coat.
Serve the prawns and vegetables over rice noodles. Drizzle any leftover juices in the bottom of the wok over the noodles, garnish with coriander leaves and serve with a slice of lime. Enjoy!