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£1.57/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Place the noodles in a large heatproof bowl, cover with just-boiled water and soak for 6 minutes. Drain and rinse off the excess starch under the cold tap, then set aside. Meanwhile, in a small bowl, mix the soy, fish and oyster sauces with the sugar and 1 tbsp water.
Put 1 tbsp oil in a wok or large frying pan over a high heat. Once very hot, add the prawns. Fry for 5 minutes until cooked through, pink and opaque; tip on to a plate and set aside.
Heat the remaining 1 tbsp oil and stir-fry the onion and asparagus for 1 minute. Add the garlic and ginger, then fry for another minute. Tip in the chilli and most of the basil; fry for 30 seconds, then add the noodles and soy sauce mixture and fry for 1 more minute. Toss the prawns through the noodles and heat for a final 1 minute. Scatter with the remaining basil leaves, and serve with lime wedges for squeezing over.
If you can't find any seasonal British asparagus, use mangetout or sugar snap peas instead.
Singha, Thailand (63cl), is the original beer of Thailand, and complements the vibrancy of Thai and other spicy foods perfectly.
Typical values per serving when made using specific products in recipe
Energy | 1,750kJ/ 417kcals |
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Fat | 16g |
Saturated Fat | 3g |
Carbohydrates | 39g |
Sugars | 10g |
Fibre | 4g |
Protein | 27g |
Salt | 1.8g |
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