Thai Lime, Ginger and Prawn Stir Fry


How to make a super tasty stir fry in half an hour to delight your friends, family and significant other.

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Thai Lime, Ginger and Prawn Stir Fry cooked by Stephen Pammenter.Here is something a little different for me to write about. This is one of my favourite dishes, it is super tasty and really easy to make. The ingredients aren't strict they are just rough estimates from what I get.


To think @holly1478 and @emma_g_89 say I can't cook! #thai #chilli #stirfry 🍜

A photo posted by Stephen Pammenter (@spammenter) on Feb 2, 2016 at 10:57am PST

Prep time: 20mins | Cooking time: 10mins | Serves: 2


  • 175g Raw King Prawns
  • 2 Limes
  • Bunch of fresh Coriander (separate stalks and leaves)
  • 3 cloves of Garlic
  • 1 Chilli (pick to taste, I go with mild ones)
  • 1 Red Bell Pepper
  • 20g (about 3cm) Ginger
  • 100g spring Onions
  • 100g Beansprouts
  • 300g Egg Noodles/Rice Noodles
  • 3tbps Groundnut Oil
  • Pepper
  • Salt
  • 1tbsp Sugar
  • Soy Sauce




If you want to make this super tasty, marinate the prawns overnight.

  1. Finely chop coriander stalks and chilli, crush two cloves of garlic, and add to bowl or pestle.
  2. Mix above together and add juice of one lime and add sugar.
  3. Coat the prawns in this marinade and set to one side.
Making the chilli garlic and coriander marinade.Making the chilli garlic and coriander marinade.

Remaining Prep

When ready to get cooking, finely chop pepper, ginger and spring onions.


This is quite a fast process, so make sure to have everything to hand. You should be liken to an Octopus for the next steps.

  1. Heat up a wok or large pan on a high heat and add oil.
  2. Chuck in your Spring Onions and Ginger, cook for 1 min.
  3. Add your bell pepper and cook until it softens (about a min).
  4. Throw in Beansprouts until they wilt (just over a min).
  5. Add a decent amount of black pepper and soy sauce, stir in then set aside the contents on a plate.
  6. It’s prawn time. Lift them out of the marinade (leave the juices) and wack them into the still hot pan and cook for 1-2 mins until they turn pink.
  7. At this point you want to chuck in your egg noodles, follow this up by adding the marinade. You want to keep things moving at this point so your noodles don’t burn. Cook for about 2-3 mins until the noodles ‘look right’.
  8. Add the veg you set aside back to the pan, mix it all together then plate up.
  9. Garnish with a good pinch of lightly chopped coriander leaves, and lime juice from your remaining lime.
  10. Stand back and admire your pro cooking skills.

Credit: I think this was the original recipe. I've modified it a little so you cook your noodles too, and you can actually find the ingredients at Tesco's (I was a student at this recipes' conception).