September 28, 2018
Dinner, Lunch, Shellfish,
Shrimp, Thai, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Non-Dairy more
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"From our weekday newspaper The West Australian. Times are estimated."
Cook noodles according to packet directions and then drain and then cover to keep warm.
Combine prawns with Thai Stir-in seasoning in a bowl.
Heat an oiled, large non-stick wok over high heat and add prawns in two batches, stir-frying for about 2 minutes or until almost cooked.
Return first batch of prawns to the pan and add noodles with onions, egg and honey and soy stir-fry marinade sauce and stir-fry for a further 1 to 2 minutes, or until prawns are cooked.
Serve garnished with chopped fresh coriander and chopped peanuts.
TIP - try using frozen prawn meat or marinated garlic peeled prawns for added flavour.
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