60g Thai rice noodles
1 tbsp Thai red curry paste
400ml reduced-fat coconut milk
100g extra-large cooked prawns
5 spring onions, trimmed and chopped
½ red pepper, deseeded and sliced into strips
Zest and juice of ½ a lime
Dash fish sauce
Pinch caster sugar
Coriander leaves, to garnish
1 Put the Thai rice noodles into a bowl and cover with boiling water. Leave to soak for 4 minutes until they swell up and turn white.
2 Meanwhile, put the Thai red curry paste into a pan with the coconut milk and heat gently while stirring constantly.
3 Add the prawns, spring onions, red pepper, lime zest and juice, fish sauce, and sugar. Warm through for a couple of minutes, then add the noodles and heat for 1 minute.
4 Serve with a garnish of coriander leaves.