Thai Stir-Fry Meal Prep: Flavorful Weekly Lunch Recipes

Thai Stir Fry Meal Prep

Prawns

• 700g (1.5lb) – Raw prawns, peeled & deveined
• 1 tsp (3g) – Cornflour (cornstarch)
• Salt
• Ground white pepper

Noodles

• 450g (1lb) – Thick egg noodles
• 2 Tbsp (40ml) – Peanut oil, divided

Vegetables

• 3 – Garlic cloves, roughly chopped
• 1 – Red chilli, sliced
• 1 – Carrot, sliced
• 1 – Brown (yellow) onion, sliced
• 150g (5oz) – Green cabbage, shredded
• 150g (5oz) – Green beans, trimmed
• 100g (3.5oz) – Bean sprouts
• 3 – Spring onions, chopped
• 1/2 – Bunch Thai or regular basil

Sauce

• 3 Tbsp (60g) – Oyster sauce
• 2 Tbsp (40ml) – Light soy sauce
• 1 Tbsp (20ml) – Dark soy sauce
• 2 tsp (10ml) – Fish sauce
• 2 tsp (8g) – Granulated sugar or palm sugar
• ½ – Lime, juiced

Prepare the prawns

• Pat the prawns dry with paper towels. Toss with cornflour, a pinch of salt and a little white pepper; set aside.

Cook the noodles

• Cook the noodles according to the packet but remove them 2 minutes earlier than instructed so they stay firm.

Mix the sauce

• Whisk oyster sauce, light soy, dark soy, fish sauce, sugar and lime juice in a small bowl until smooth.

Sear the prawns

• Heat a wok or large skillet over high heat until it just begins to smoke. Add a splash of neutral oil and stir-fry prawns for 90 seconds to 2 minutes until pink with light char. Remove and set aside.

Stir fry aromatics

• In the same wok, add garlic and chilli and fry 20–30 seconds until fragrant.

Add vegetables

• Add carrot, onion, green beans and cabbage and stir-fry 2–3 minutes until vegetables are bright and just tender.

Combine

• Add the cooked noodles and sauce, tossing vigorously over high heat until the noodles are glossy and evenly coated. Return the prawns to the wok with bean sprouts, spring onions and basil, tossing for about 30 seconds to finish.

Serve

• Divide into meal-prep containers or serve immediately with lime wedges and optional crushed peanuts.