Salty, spicy & a hint of sourness- this dish has it all! Fragrant thai flavours brought together with some juicy prawns and nutty noodles.

Ingredients:

Serves: 2

• 2 nests of brown rice noodles

• 1 pack of king prawns, ready to eat

• ½ red pepper, sliced into strips

• 1 tbsp red thai curry taste (or enough to taste)

• 200ml fish or veg stock

• 200ml (1/2 can) coconut milk

• 1.5 tsp soy sauce

• 1/2 tsp fresh ginger, grated

• A handful of fresh coriander leaves, finely chopped

• 1 lime

• ½ pack sugar snap peas

• 2 spring onions, chopped

• Olive oil

• Sesame seeds
  
  

Method

1. Heat a drizzle of olive oil in a frying pan or wok and stir fry the spring onion and red pepper until softened. Add the ginger and red thai curry paste and heat gently for about 2-3 minutes until fragrant.

2. Pour in the coconut milk followed by the stock and stir to combine. Bring to a simmer and cook for 5-6 minutes.

3. Meanwhile, cook/soak the noodles as instructed.

4. Add the sugar snap peas to the pan and cook for 2 minutes- stir in the noodles.

5. Stir in the ready-to-eat prawns and 1tsp soy sauce. Add the juice of ½ a lime and most of the fresh coriander leaves, leaving the remaining for garnish.

6. Serve in a bowl and finish with a sprinkle of sesame seeds and chopped spring onions.

Credits: Hannah Wilding

Instagram: @hans.hungry