Thai Prawn and Lemongrass Stir-Fry: A Fresh 40-Minute Meal

Last updated: January 16, 2026 with accurate cooking times and SEO updates.

Today we are firing up the wok for a Thai-style masterpiece: Prawn, Lemongrass & Vegetable Stir-Fry. This is a simple, healthy, and above all, tasty recipe. Using a wok is key here—its round base and high walls allow for that perfect high-heat toss, ensuring your vegetables stay crispy while the tiger prawns stay juicy on the inside.

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The aromatic blend of lemongrass, ginger, and garlic creates a scent in the kitchen that is absolutely intoxicating. While the prep takes a little patience, the result is a weeknight feast that rivals any takeaway.

🦐 Prawn & Lemongrass Stir-Fry

Fresh, Zesty, and Healthy

Prep: 20m Cook: 20m Serves: 4

Ingredients

• 250g rice noodles
• 3 tbsp olive oil
• 500g tiger prawns (cooked and peeled)
• 2 lemongrass stalks, sliced
• 1 red pepper & 1 carrot, thinly stripped
• 1 green chilli & 2.5cm ginger, shredded
• 2 tbsp soy sauce & 1 tbsp sesame oil

Instructions

1. Prepare Noodles: Soak rice noodles in boiling water for 4 minutes. Drain and set aside.
2. Wok Sizzle: Heat 1 tbsp oil in a wok. Add pepper, carrot, chilli, ginger, garlic, spring onions, and lemongrass. Stir-fry for 2 mins.
3. Toss Prawns: Add prawns and stir-fry for 1 minute, then mix in the noodles.
4. Season: Add soy sauce, lime juice, and sesame oil. Stir-fry for 1 minute.
5. Garnish: Top with coriander and serve immediately.

Craving more seafood? Check out my Garlic & Herb Tiger Prawns for a buttery, decadent twist!

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