Total cooking and preparation time approximately 10 minutes

Serves 2

Ingredients

6 oz medium rice noodles
1 tbsp sunflower or vegetable oil
8 oz large peeled prawns
2 red chillies, finely chopped
2 large or 4 small spring onions, finely chopped
4 oz babycorn, halved diagonally
4 oz mangetout, halved diagonally
1 tbsp red Thai curry paste
1 pint coconut milk or double cream

Method

1. Soak the noodles in boiling water for about 3 minutes, until softened, then drain.
2. Heat the oil in a very hot wok and fry the prawns, chillies, spring onions, mangetout and babycorn for about 3 minutes until the prawns turn pink.
3. Add the curry paste and coconut milk and cook for about another 2 minutes, until heated through.
4. Serve with prawn crackers.