Noodles with tiger prawns, sweet potatoes and spinach

Noodles with tiger prawns, sweet potatoes and spinach


  1. Heat 2 teaspoons of oil in the wok. Fry the prawns and remove to a plate
  2. Heat 2 teaspoons of oil in the wok. Add onions and sweet potato. Add one tablespoon of thai pesto and allow to cook for 1 minute. Remove from the wok and keep warm
  3. Heat 1 tbs of oil in the wok. Break in the egg and lightly scramble
  4. Add a handful of pre-soaked noodles and stir fry thoroughly until cooked
  5. Add a splash of water to keep the noodles soft. Move from bottom up, do not allow to stick and burn
  6. Combine the prawns and vegetables with the noodles. Add the spinach leaves
  7. Add 1 tablespoon of the thai pesto and stir through. Remove from wok and sprinkle with peanuts to serve.

Serve with a glass of chilled Blue Nun Rivaner Riesling.

Recipe from chef Angela Malik for Blue Nun.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


You can prepare everything well in advance so when you're ready you just have to put the wok on and toss everything together


For Thai Pesto:
½ bunch coriander (25g bunch)
Light soy sauce – 1 tablespoon
2 cloves garlic sliced
1in ginger
2 teaspoons salted soya beans
1 red chilli
1 lime juiced
1 tsp sugar
For Phad Thai:
1 sweet potato boiled and cubed (approx. 150g)
12 king prawns peeled and gutted
2 tbs rape seed oil
½ bag baby spinach (100g bag)
¼ red onion
Light soy sauce
Handful of Thai rice noodles (200g)
1 egg
1 Tbs fish sauce
Salted peanuts (optional) 50g
Water in a jug – to add as necessary


Time: 15 minutes
Serves: 4
Nutrition: 296 Cals, 15.7g Fat, 2.2g Sat Fat