Perfect pak choi
Serve this pan-fried pak choi as a side to stir-fries. The Chinese cabbage is cooked in an aromatic mixture of sesame oil, garlic, chilli and fish sauce.
Thai satay prawns
Serves 4
Easy
Prep:
Cook:
Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes
Skip to ingredients
- 100g roasted unsalted peanuts
- 100ml coconut milk
- thumb-sized piece gingerpeeled and roughly chopped
- 1 tbsp fish sauce
- 3 limes2 juiced, 1 cut into wedges
- 300g large raw prawns
- 250g dried medium egg noodles
- 1 tbsp sunflower oil
- 300g frozen peas
- 6 spring onionssliced
- small bunch corianderleaves only
Nutrition: per serving
- kcal594
- fat24g
- saturates7g
- carbs55g
- sugars5g
- fibre10g
- protein35g
- salt1.7g
Method
step 1
Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.
step 2
Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.
