Thai Prawn & Ginger noodles



  • 100g Changs Traditional Super Low Cal noodles
  • 1½-2 tbsp red curry paste
  • 1-2 tsp Changs fish sauce
  • 2 tsp light brown soft sugar
  • 1 tbsp sunflower oil
  • 25g ginger
  • 2 large garlic cloves, sliced
  • 1 red pepper, deseeded and sliced
  • 85g sugar snap peas
  • 140g beansprouts
  • 175g pack raw king prawns


  1. Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
  2. Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the bean sprouts and prawns, and continue cooking until the prawns just turn pink.
  3. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.