Need a dinner that feels fresh and delicious but doesn't have you stuck in the kitchen all night? This one takes just 20 minutes.
Our Thai Prawn & Rice Noodle Stir-Fry is packed with juicy prawns, colourful vegetables and soft rice noodles, all tossed through a creamy coconut, lime, garlic and ginger sauce. It's fresh, full of flavour and gives you a protein-rich dinner that feels a little bit special — even on a busy weeknight.
The best part? It's incredibly simple. Grab whatever vegetables you have in the fridge, get your pan nice and hot and dinner will be ready before you know it.
A simple way to build a balanced dinner
This is the kind of meal we love at TRANSFORM because everything you need is already there.
You've got prawns for protein, rice noodles for carbohydrates and plenty of vegetables for colour, fibre and nutrients.
Protein is particularly important for helping support muscle repair, while carbohydrates provide your body with energy.
And with 2–3 cups of vegetables in the recipe, there's plenty of room to make it your own.
Capsicum, carrot, zucchini and spinach work beautifully, but don't feel like you need to make an extra trip to the supermarket. Open the fridge, see what needs using and throw it in.
Simple, nourishing food doesn't need to be complicated.
Thai Prawn & Rice Noodle Stir-Fry Recipe
Total time: 20 minutes
Serves: 2
Meal: Dinner
Ingredients
- 300g raw prawns, peeled and deveined
- 120g dry rice noodles
- 2–3 cups vegetables of choice
- 3 spring onions, sliced
- Fresh coriander, to serve
For the sauce
- 1 tbsp olive oil or sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce or tamari
- 1 tbsp fish sauce
- Juice of 1 lime
- ½ cup light coconut milk
- 1 tsp honey
- Chilli flakes or fresh chilli, to taste
Method
- Soak the rice noodles in hot water for 8–10 minutes until just softened, then drain and set aside.
- Heat the oil in a large pan or wok over medium-high heat. Add the prawns and cook for 1–2 minutes on each side until pink and just cooked through. Remove from the pan and set aside.
- Add the garlic and ginger to the same pan and stir-fry for 30–60 seconds until fragrant. Add the capsicum, carrot and zucchini and cook for 3–4 minutes until slightly tender but still crisp.
- Add the soy sauce, fish sauce, lime juice, coconut milk and honey and bring to a gentle simmer.
- Add the noodles and prawns back into the pan and toss until everything is coated and heated through. Stir through the spinach and spring onions until just wilted.
- Serve with fresh coriander, an extra squeeze of lime and chilli if desired.
Make it your own
One of the best things about a stir-fry is that you don't need to have exactly the right vegetables sitting in your fridge.
Have half a capsicum that needs using? Throw it in.
A lonely carrot in the crisper? Perfect.
Zucchini, spinach or other vegetables you already have on hand? They can work too.
Recipes that allow you to use what you've already got can make weeknight cooking feel easier and help you get more variety onto your plate without needing to plan something completely different every night.
Your questions, answered
Can I use whatever vegetables I have?
Yes! The recipe calls for 2–3 cups of vegetables of your choice, so this is a great fridge-clean-out dinner.
Capsicum, carrot, zucchini and spinach are included in the method, but you can work with what you have available.
Is this recipe spicy?
Only if you want it to be.
The chilli is completely to taste, so keep it mild or add a generous sprinkle if you like some heat. You can also leave the chilli out of the pan and add it individually when serving.
Can I use soy sauce instead of tamari?
Yes. The recipe allows for either soy sauce or tamari.
Why do I cook the prawns separately first?
Prawns cook quickly. Cooking them first and then adding them back towards the end helps you get them just cooked before everything is tossed together and heated through.
Is this a good protein-rich dinner?
Yes. The recipe uses 300g of prawns between two serves, and was developed as a protein-rich stir-fry to support energy and muscle repair.
Healthy dinners don't need to take all night
This is what we want weeknight cooking to feel like.
Simple ingredients. Plenty of flavour. A balanced plate. And dinner on the table without spending your whole evening in the kitchen.
This Thai Prawn & Rice Noodle Stir-Fry gives you protein, noodles and plenty of vegetables in one delicious meal, with a creamy lime, coconut and ginger sauce that makes it feel anything but boring.
So next time you're tempted to say "I don't have time to cook tonight", save this one.
Twenty minutes later, dinner could already be on the table.
Looking for more easy recipes that make healthy eating work for you? Inside TRANSFORM, you'll find hundreds of delicious recipes designed for real life — from quick weeknight dinners to breakfasts, snacks and family favourites.
