King Prawn and Mushroom Red Thai Inspired Noodles

When boiling, add the noodles and chopped broccoli to the water and bring back to the boil. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the mushrooms to the pan and season with salt and pepper. 

Cook, stirring, until starting to soften, 3-4 mins. 

Reduce the heat to medium-high and add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.

Lower the heat, then add the garlic, pak choi, ginger puree and red Thai style paste to the prawn pan. Cook until fragrant, 2-3 mins. 

Stir in the ketjap manis, soy sauce and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.

Add the cooked noodles to the pan and toss to coat in the sauce. 

Simmer until piping hot, 1-2 mins. Remove from the heat, then stir through half the coriander.