Thai prawn stir fry with samphire and egg noodles in a sauce influenced by pad Thai featuring tamarind, oyster sauce & a little chilli heat.
Cooking in under 30 minutes, this delicious stir fry is a veritable rocket ship to cook too, and that includes soaking tamarind and defrosting prawns!
Spicy Thai Shrimp Stir Fry
This delicious spicy Thai-influenced prawn stir fry started out life as my pad Thai recipe. However, it has undergone a huge transformation over time, and it has become something that's just me.
The main thing that remains from its origins is the sauce. A wonderful combination of tamarind, sugar and oyster sauce.
Tamarind is an ingredient that I adore; it features in dishes as diverse as my Indian-influenced pheasant curry, Burmese pumpkin curry and a pretty classic Thai beef massaman curry. It has the most incredible earthy yet slightly sour flavour.
The sweet prawns are contrasted with some samphire, a wonderful ingredient that appears here in dishes like my cod salad and pan-fried hake with samphire and chorizo.
It's not just tasty either; this recipe is stupidly easy and quick to cook.
Even if you are using frozen prawns, this dish can be prepared and cooked in well under 30 minutes!
Frequently Asked Questions
Can I use rice or glass noodles?
Yes, they are much more common in this type of Thai dish; however, I am not a lover of them.
Cook them as per the instructions and refresh them in cold water, then add them as per my instructions here.
Is there an alternative to samphire?
There is nothing that tastes quite the same as samphire, its flavour is really quite salty and it also adds a little sourness.
You could replace it in this recipe with everything from fine beans to asparagus, which all make delicious additions.
However, you will need to add a little more salt and reduce the sugar. I would recommend reducing the sugar by a quarter and adding saltiness with a little fish sauce added to taste.
Can I use an onion instead of a shallot?
Yes, although an onion is impossible to cut as thinly as a shallot, as a result, you will need to cook it for a little longer.
Can I use tamarind concentrate rather than a block of tamarind?
Yes, although it is difficult for me to advise how much to use because brands differ greatly.
You want around 3-4 tablespoons of tamarind "water"; you should make this up based on your experience with your favoured brand.
Can I make this in advance?
No, this dish is not ideal for cooking, cooling and reheating because the prawns will become tough and rubbery.
Serving Suggestions
This spicy Thai-influenced prawn stir fry is designed to be a simple, light one-bowl meal.
However, that does not mean that greedy old me does not have this on its own!
I'd usually pair it with a nice light soup to start. Something like chicken and sweet corn soup or a hot and sour soup goes down a treat.
It might be doubling down on the whole prawn thing, but I love this with prawn crackers or even shrimp toast.
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Wok, I use a large carbon steel wok.
- Large bowl and kettle or pan for boiling water.
- A combination of weighing scales, measuring cups and spoons.
- Prep bowls.
- Sieves.
- Chopping board.
- Kitchen knife.
Thai Prawn Stir Fry Recipe with Chilli and Samphire
Ingredients
- 250 g Raw Prawns 9oz
- 175 g Dried Thin Egg Noodles 4 Nests
- 25 mm or 1" Cube Tamarind Pulp
- 2 tablespoon Light Brown Sugar
- 1 tablespoon Oyster Sauce
- 1 Small-medium Shallot 35g
- 25 g Ginger 1 Thumb Sized Piece
- 2 Garlic Cloves
- 1 Red Chilli Pepper
- 2 Dried Red Chillies
- 2 Spring Onions
- 100 g Samphire 1 Cup
- 1 Lime
- 2 tablespoon Vegetable Oil
Instructions
- If you are using frozen prawns, defrost them by placing them in a sieve and running them under cold water for around 5 minutes.
- Soak the tamarind in 50ml (3 tablespoon + 1 Tsp) of boiling water for 5-10 minutes, then mash it with a fork and pass it through a fine mesh sieve.
- Place the noodles in a bowl and pour boiling water over them, and let them sit for 2-4 minutes. Separate them with a fork or chopsticks and then drain and refresh them in ice-cold water.
- Cut the shallot in half, peel it and then slice it into half-moon shapes as finely as you can.
- Peel the ginger and then grate it.
- Peel the garlic cloves and then mash them into a paste.
- Dice the chilli pepper.
- Cut the spring onion into thin rounds at a 45° angle.
- Combine the tamarind with the oyster sauce and brown sugar.
- Cut the lime into wedges.
- Heat a wok over a high heat, and when it is shimmering, add the oil.Throw in the shallots, dried chillies, garlic and ginger, then stir fry for 1 minute.
- Add the prawns and stir-fry for 90 seconds.
- Throw in the fresh diced chilli and the samphire and stir fry for 1 minute.
- Add the drained noodles and sauce and stir-fry for 1 minute.
- Finally, add the spring onions and toss them through and serve with the lime wedges for the diner to squeeze at the table.