Thai-Style Stir-Fry with Prawns and Rice Noodles

This sauce also works with chicken or pork and can, of course, be made with a ready-prepared bag of stir-fry veg!

Serves 3-4

Ingredients

300g Raw King Prawns, deveined

2 Pak Choi, shredded

2 Carrots, sliced thinly

3 Spring Onions, sliced thinly

Quarter of a Cabbage, sliced thinly

1 Red, Yellow or Orange Pepper, sliced thinly

150g Dry Rice Vermicelli Noodles (or a packet of ready-cooked ones)

A glug of Sunflower Oil for stir-frying

A handful of Basil Leaves 

For the Sauce

2 tspn Thai Green Curry Paste (shop bought)

1 Garlic Clove, minced

1 tbsp Lime Juice (about half a lime)

1 heaped tspn Light Brown Sugar

1 tspn Soy Sauce

3 tbsp Natural Yoghurt

2 tbsp Sunflower Oil

1 tbsp Smooth Peanut Butter

• Mix all the ingredients for the sauce together until smooth.  Set aside until needed.
• If you are using dried rice noodles, cook them according to the packet (they tend to just need soaking in boiling water for 4 mins).  Drain and toss in a little oil to stop them from sticking together.
• Heat a wok or large frying pan on a high heat and pour in a glug of oil.  When it's hot tip in all the veg and stir-fry on high for up to 5 minutes until they are just starting to soften.  At this point throw in the prawns and continue to stir-fry until they are just turning pink, then add the noodles and the sauce and toss everything to combine together over the heat.  When it's all piping hot and combined, sprinkle over the torn basil leaves and serve immediately.