Thai flavours, including chilli, lemongrass, coriander, lime and coconut, combine in this aromatic stir-fry of prawns, noodles and oriental vegetables.
This dish also works well with 2 large chicken breasts, cut into strips, instead of prawns. Or, for a vegetarian version, use 250g firm tofu, cut into cubes. Alternative vegetables could include mange-tout, fine green beans or par-boiled broccoli florets.
I made this with red thai curry paste as I didn't realise I didn't have any green in! But it was still pretty tasty and very quick to put together. - 21 Sep 2011