This is a great mid-week dinner as it's quick, tasty and filling. Bear in mind that prawns lose their flavour and texture if they're overcooked so don't be tempted to keep frying them once they've turned pink.
400g Stir-Fry Pad Thai Noodles
3-4tbsp Thai green curry paste
1tbsp vegetable oil
2 x 300g (10 1/2oz) packets stir-fry vegetables
250g (9oz) raw peeled prawns
5tbsp coconut cream
2tbsp chopped coriander
1. Cook the noodles according to packet instructions, drain, refresh under cold water, drain again and set aside.
2. In a large wok or pan, heat the green curry paste in the oil. Add the vegetables and stir-fry for 2-3 mins. Add the prawns and cook for another 2-3 mins until they turn pink.
3. Add the coconut cream and simmer for 3-4 mins. Add the noodles, mix well and stir in the chopped coriander before serving.
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