Recipe: Stir fry of king prawns, spicy oriental vegetables & rice noodles

Chef Charles at Audley Fairmile created a Demo & Dine Menu for owners earlier this week. He prepared three courses, including a stir fry of king prawns, spicy oriental vegetables & rice noodles, during a live presentation.

Chef has kindly shared with us his recipe.


King prawn and oriental vegetable stir fry


  • Raw large king prawns ( Peeled & deveined) - 5 per person
  • Rice noodles - 70g per person
  • Uncooked Julienne of ginger, mangetout, cucumber, baby sweetcorn, Pak choi, spring onion - 15g each
  • 5g chopped garlic
  • 2g palm sugar
  • 6g sliced red chillies
  • 15ml vegetable stock infused with fresh lime
  • 4ml Thai fish sauce
  • 4ml light soy sauce
  • 5ml sesame oil
  • Toasted sesame seeds, squeeze of lime & sprinkle of roasted peanuts
  • Finish with coarsely chopped coriander and Thai basil.


  1. Cook the rice noodles first
  2. Sauté the seasoned king prawns, garlic, and palm sugar in a hot pan
  3. Then add the julienne of vegetables and quickly sauté
  4. Add the cooked rice noodles together with the liquid ingredients, sauté further for a minute or so, ensuring the prawns are fully cooked ( internal temperature of 72C or above )
  5. Transfer into a bowl and scatter with the chopped herbs, sesame seeds, and nuts. I recommend a splash of lime juice to finish

Bon Appetite.