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Prawn laksa noodles

Prawn laksa noodles

A quick yet flavourful curried broth that’s made light and fresh with Asian greens. We’ve used juicy wild Argentinian prawns to take this dish to master chef level.

  • Serves 2-3
  • Less than 45 minutes


  • 1 packet (200g) egg noodles
  • Oil, for frying
  • 2 onions, finely chopped
  • 2 tsp (10ml) PnP crushed ginger, garlic & chilli
  • 1 sachet (100g) Thai red curry paste or laksa paste
  • 1 can (400ml) coconut cream
  • 1 can (400ml) coconut milk
  • ½ cup (125ml) fish stock
  • 1 Tbsp (15ml) fish sauce
  • Lime juice (or lemon juice), to taste + wedges for serving
  • Salt, to taste
  • 1 packet (about 10) wild Argentinian prawns
  • 1 packet (200g) baby pak choi
  • 1 packet (200g) sugar snap peas
  • ½ cup (125ml) edamame beans
  • 3 radishes, thinly sliced
  • 2 spring onions, sliced
  • Fresh basil, pea shoots and sesame seeds, for serving


  1. Cook egg noodles, rinse under cold water and set aside.
  2. Heat a glug of oil in a deep saucepan and sauté onion.
  3. Add crushed ginger, garlic & chilli and curry paste, cooking for a minute until fragrant.
  4. Pour in coconut cream, coconut milk, fish stock and fish sauce.
  5. Simmer to reduce by a third and thicken.
  6. Add lime juice and season, if needed, and remove from heat.
  7. Prepare prawns to your liking (we kept them whole).
  8. Heat a glug of oil in a cast-iron pan over high heat.
  9. Fry prawns in 2-3 batches (to avoid steaming them) until bright pink.
  10. Add prawns to sauce and coat well.
  11. Blanch vegetables for 2-3 minutes in boiling water.
  12. Divide noodles and vegetables between serving bowls.
  13. Ladle prawns and sauce into bowls.
  14. Garnish with spring onion, radish, basil and pea shoots.
  15. Sprinkle with sesame seeds and serve with lime wedges on the side.
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