Thai pan with prawns

Name: Thai pan with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Rice ribbon noodles; 200 g Frozen shrimps (without head, shell and gut); 2 Garlic cloves; 1 hazelnut-sized piece of ginger; 1–2 red chillies; 1 Organic Lemon; 2 TABLESPOONS Oil; 500 g frozen Asian vegetable mix; 30 g roasted salted peanuts; 1/4 potty Coriander; 5-6 Tbsp Soy sauce; 7-10 Tbsp Sugar

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Rice ribbon noodles
200 g Frozen shrimps (without head, shell and gut)
2 Garlic cloves
1 hazelnut-sized piece of ginger
1–2 red chillies
1 Organic Lemon
2 TABLESPOONS Oil
500 g frozen Asian vegetable mix
30 g roasted salted peanuts
1/4 potty Coriander
5-6 Tbsp Soy sauce
7-10 Tbsp Sugar

Directions

1
Put the pasta in boiling water according to the instructions on the packet, remove from the heat, cover and leave to stand for about 5 minutes, drain and leave to drain
2
In the meantime, put the prawns in a sieve, rinse with hot water and drain. Peel garlic and ginger and chop finely. Clean the chilli, cut lengthwise, wash and remove seeds. Chop the pod finely
3
Wash the lemon, grate dry, halve and squeeze one half. Heat the oil in a pan. Fry the prawns for 2-4 minutes while turning them. Add the garlic, chilli and ginger, fry briefly and remove from the pan. Add the vegetable mixture to the hot frying fat without defrosting it and steam for 6-7 minutes while turning. Put the nuts on a chopping board and crumble them coarsely with the help of a pot (possibly in a freezer bag).
4
Wash the coriander, shake dry. Peel and chop the leaves, except for a little to garnish. Mix the noodles, prawns and coriander with the vegetables, bring to the boil again, season with soy sauce, lemon juice and a little sugar. Cut the remaining half lemon into slices. Arrange everything, sprinkle with nuts, garnish with coriander and lemon wedges