Sticky Thai Style Veg and King Prawn Noodles

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Quarter the lime. Peel and grate the garlic (or use a garlic press).

c) Roughly chop the coriander (stalks and all).

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

b) Once hot, add the sliced pepper, sliced mushrooms and prawns. Fry until the prawns are cooked through and the veg has softened, 4-5 mins. Continue to stir while it cooks. Season with salt and pepper. Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

c) Add the garlic and Thai style spice blend to the pan. Cook until fragrant, 1 min.

a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg. 

b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.

a) Stir the cooked noodles through the fragrant sauce and toss until well combined.

b) Taste and season with salt and pepper.