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.
Zippy green Thai prawn & noodle goodness bowl
Turns out it is easy being green! Pak choi, sugar snap peas, spinach and fresh coriander come together in a vibrant Thai-inspired bowlful, with juicy prawns taking centre stage. Ginger, garlic and green curry paste make a fragrant broth that’s soaked up by brown rice noodles. A squeeze of lime and spoonfuls of yogurt complete this delicious 20-minute meal.
SWK: Source of fibre
SWK: High protein
Plants 7
quick cook
Serving size
Ingredients
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 1 onion
- 1 pak choi
- 1 chilli
- 3 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 200g prawns (Crustaceans)
- 80g sugar snap peas
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 80g baby spinach
- 1 handful of fresh coriander
Nutritional Information
Calories: 463
Protein: 35g
Carbs: 74g
Fat: 3.5g
Ingredients
- 2 onion
- 2 pak choi
- 1 chilli
- 6 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 400g prawns (Crustaceans)
- 200g sugar snap peas
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 1 handful of fresh coriander
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 160g baby spinach
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 465
Protein: 35g
Carbs: 74g
Fat: 3.5g
Zippy green Thai prawn & noodle goodness bowl
Turns out it is easy being green! Pak choi, sugar snap peas, spinach and fresh coriander come together in a vibrant Thai-inspired bowlful, with juicy prawns taking centre stage. Ginger, garlic and green curry paste make a fragrant broth that’s soaked up by brown rice noodles. A squeeze of lime and spoonfuls of yogurt complete this delicious 20-minute meal.
Cook time:
20 mins
Cuisine:
Thai
Food group:
Shellfish
Allergens: Crustaceans, Milk, Soya
Cooking Instructions
Time to prep
- Peel the onions and cut each into 8 wedges. Trim the pak choi and cut into bite-size pieces.
- Finely dice the chilli (deseed for less heat).
Sizzle the onion wedges
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the onions for 4-5 mins, turning occasionally, until browned.
Simmer your dinner!
- Squeeze both pastes and the tamari into the pan, and cook for 1 min.
- Pour in 350ml water (500ml for 4 portions). Add the pak choi, diced chilli (to taste), prawns and sugar snap peas, then stir well and simmer for 6-8 mins, until the sauce has reduced and the prawns are pink.
Boil the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Finish & serve
- Stir the spinach into the curry and cook for 1 min to wilt.
- Remove the pan from the heat and leave to cool slightly. Finely chop the coriander and add half to the curry, along with the yogurt. Squeeze in the juice from half the lime and cut the rest into wedges.
- Stir in the noodles, scatter over the remaining coriander and serve with the lime wedges.