Thai Sweet Chilli Prawn and Pasta


This is a really exciting and original recipe for cooking pasta. Give it a go if you're bored of the standard pasta recipes

  • Rating
    (0 ratings)
    Rate this recipe
  • Serves 4

  • Prep time 5 mins

  • Cooking time 10 mins

  • Total time 15 mins

  • Calories 300 per serving


  • 200g (7oz) linguine
  • 150g (5oz) frozen soya beans
  • 1tbsp rapeseed oil
  • 2 garlic cloves, crushed
  • 12 raw Madagascan prawns
  • 4tbsp sweet chilli sauce


This delicious pasta dish is really cheap and easy to make. It is an original, exciting recipe which is a culmination of hearty Italian and fragrant Thai ingredients, substituting noodles for thin, flat linguine. The pre-made sweet chilli sauce is a key store cupboard staple that is great as a dipping sauce for starters, and works fantastically here as a pasta sauce. Frozen soya beans are a healthy and filling addition to the sauce, and alongside the prawns are a fantastic source of protein. Be sure to keep a bag of the soya beans in the freezer, as they are a quick healthy addition to summer meals, and work wonderfully in a healthy mixed bean salad or with Asian inspired cod or salmon. This is an amazing new recipe to try, which is a cheap way to feed friends and family and perfect as a light supper. Alternatively, you could enjoy the leftovers for lunch in a cold pasta salad the next day – but make sure not to reheat the prawns.


  1. Cook the linguine in boiling salted water for 6 mins, add the soya beans and cook for a further 4 mins until the linguine is just tender.
  2. Meanwhile, heat the oil in a frying pan. Add the garlic and prawns and cook, stirring for 5-6 mins until the prawns turns pink and are cooked through.
  3. Drain the linguine and soya beans and add the prawns in the pan with the sweet chilli sauce. Stir well to coat and serve straightaway.