The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tiger Prawn Stir-fry with Brown Rice Noodles, Pak Choi & Peanut Sauce
A Thai-style stir-fry that comes together in a flash. You'll sizzle responsibly-sourced jumbo tiger prawns, along with crunchy mangetout and leafy pak choi. Add a sweet 'n salty peanut sauce to bring everything together. Brown rice noodles soak up all that flavour. Finish with lashings of lime.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 200g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 1 handful of fresh coriander
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g mangetout
- 100g brown rice noodles (Brown Rice Flour, Water)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 onion
- 2 pak choi
- 1 unwaxed lime
Nutritional Information
Calories: 519
Protein: 38g
Carbs: 62g
Fat: 15g
Ingredients
- 100g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 80g mangetout (use half)
- 2 pak choi
- 25g honey (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 538
Protein: 41g
Carbs: 64g
Fat: 15g
Tiger Prawn Stir-fry with Brown Rice Noodles, Pak Choi & Peanut Sauce
A Thai-style stir-fry that comes together in a flash. You'll sizzle responsibly-sourced jumbo tiger prawns, along with crunchy mangetout and leafy pak choi. Add a sweet 'n salty peanut sauce to bring everything together. Brown rice noodles soak up all that flavour. Finish with lashings of lime.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Get started
- Trim and thinly slice the pak choi. Thinly slice the onion. Quarter the lime
- Drain the prawns
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the prawns and onion and cook for 4 mins
Time to noodle
- Meanwhile, add the noodles to the saucepan. Gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Add the veg
- Add the mangetout and pak choi to the prawn pan. Cook for a further 4 mins, until the veg softens and the prawns are cooked through
Make the peanut sauce
- In the small bowl, combine the peanut butter and 50ml hot water (25ml for 1 person) until smooth. Stir in the ginger & garlic paste, tamari, honey and the juice from half the lime and mix to combine
- Roughly chop the coriander
Finish & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Add the peanut sauce, cooked noodles and half the coriander to the prawn pan. Simmer for 1-2 mins, until thickened
- Share the stir-fry between bowls. Sprinkle over the remaining coriander. Serve the remaining lime wedges alongside
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