Day 26: Thai chilli prawns with rice noodles


I fancied something that didn’t take hours to cook and wanted to use up what we had in the fridge/freezer.  The presentation isn’t the best but I don’t know how to make this dish more attractive looking.  It tasted lovely, really lovely.  I just wish there was more of it.  This served 2 as a lunch or light dinner.


  • 12 large uncooked prawns (keep tail but deveined etc)
  • 2 tbs olive oil
  • 1 red chilli finely chopped (seeds and all in for extra fire)
  • 2 small garlic cloves crushed
  • 100g brown mushrooms (usually have fancier ones but needed to use these up)
  • 2.5 cm long 1cm thick (approx) piece of ginger cut into match stick slices
  • 1 spring onion chopped
  • 2 tbs oyster sauce
  • 1 tbs fish sauce
  • 1 tsp coriander leaves chopped
  • 2 portions of Vermicelli rice noodles (per packet instructions)

Boil some water in a pan then add the rice noodles and boil for about 2-5 minutes.  Drained carefully once cooked and set aside.


Meanwhile, pour the oil into a wok on medium heat.  Add the crushed garlic, spring onion, ginger and chilli stir together for a minute or so, taking care that the garlic doesn’t brown.  Add the mushrooms, oyster and fish sauce as well as the noodles and mix thoroughly and cook for a minute or so.


Add the prawns and cook until they are done (about 3 mins) then stir in the coriander.  Remove from heat.