Thai Glass Noodles with Prawns
Thai Glass Noodles with Prawns
Ingredients
For the Noodles and Prawns
- 6 ounces glass noodles
- 1 pound large prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 carrot, julienned
- 4 ounces baby bok choy, chopped
- 2 scallions, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
For the Sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon Sriracha, or to taste
Instructions
- 1
Place the glass noodles in a large bowl and cover with hot water. Let them soak for 10 minutes, or until softened. Drain well and set aside.
⏱️ 10 min
- 2
While the noodles are soaking, prepare the sauce. In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, rice vinegar, lime juice, and Sriracha until the sugar is dissolved. Set aside.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced shallot and stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 4
Add the prawns to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the prawns from the skillet and set aside.
⏱️ 3 min
- 5
Add the red bell pepper and julienned carrot to the skillet and stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 6
Add the chopped baby bok choy and stir-fry for another 1-2 minutes until wilted.
⏱️ 2 min
- 7
Return the cooked prawns to the skillet. Add the drained glass noodles and pour the prepared sauce over everything. Toss gently to combine all ingredients and ensure the noodles are evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to absorb the flavors.
⏱️ 2 min
- 8
Remove from heat. Garnish with chopped scallions and fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Glass Noodles with Prawns
For the Noodles and Prawns
- 6 ounces glass noodles
- 1 pound large prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 carrot, julienned
- 4 ounces baby bok choy, chopped
- 2 scallions, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
For the Sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon Sriracha, or to taste
Instructions
- 1
Place the glass noodles in a large bowl and cover with hot water. Let them soak for 10 minutes, or until softened. Drain well and set aside.
⏱️ 10 min - 2
While the noodles are soaking, prepare the sauce. In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, rice vinegar, lime juice, and Sriracha until the sugar is dissolved. Set aside.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced shallot and stir-fry for 1 minute until fragrant.
⏱️ 1 min - 4
Add the prawns to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the prawns from the skillet and set aside.
⏱️ 3 min - 5
Add the red bell pepper and julienned carrot to the skillet and stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 6
Add the chopped baby bok choy and stir-fry for another 1-2 minutes until wilted.
⏱️ 2 min - 7
Return the cooked prawns to the skillet. Add the drained glass noodles and pour the prepared sauce over everything. Toss gently to combine all ingredients and ensure the noodles are evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to absorb the flavors.
⏱️ 2 min - 8
Remove from heat. Garnish with chopped scallions and fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 2 min