Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles
30 mins (prep 15, cooking 15)
15 ingredients
4 servings
This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy

Categories:  technique , served-hot , stir-fry , peppers , seasonal , australian , shrimp , taste~mood , spicy , south-west-pacific , spring , time-to-make , <-30-mins , winter , presentation , main-dish , shellfish , seafood , carrots , savory , vegetable ,
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Serving Size (506.08 g)
Servings 4
Amount per Serving
Calories 947.83 Calories from Fat 379.98
% Daily Value *
Total Fat 42.22g 259.84%
Saturated Fat 4.72g 94.5%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1487.19mg 247.87%
Total Carbohydrate 126.07g 168.09%
Dietary Fiber 7.82 g 125.16%
Sugars 4.67 g %
Protein 21.51g 172.12%
Vitamin A 687.84IU% Vitamin C 24.31mg%
Calcium 63.77mg% Iron 9.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
raw shrimp, sweet chili sauce, cilantro leaves, roasted cashews