thumb-sized piece ginger, peeled and roughly chopped
1 tbsp fish sauce
3 limes, 2 juiced, 1 cut into wedges
300g large raw prawns
250g dried medium egg noodles
1 tbsp sunflower oil
300g frozen peas
6 spring onions, sliced
small bunch coriander, leaves only
Put the peanuts, coconut milk, ginger, fish
sauce and lime juice into a food processor
and pulse to a smoothish paste. Put the
prawns in a bowl, add the peanut paste
and mix well. Cook the noodles following
pack instructions, then drain, cool under
running water and drain again.
Heat the oil in a large wok or frying pan,
add the prawns and cook for 1 min. Still on a
high heat, add the peas and cook for a further
3-4 mins until the prawns are completely pink.
Stir in the noodles and spring onions until
heated through. Sprinkle over the coriander
and serve with the lime wedges.