Ingredients List (Serves 1)
1 tsp coconut oil
140g fresh or frozen prawns
If frozen, defrost thoroughly unless indicated otherwise on packaging
80g mushrooms, sliced (any variety)
50g red or yellow bell-pepper, sliced
50g mangetout
100g cooked vermicelli rice noodles (35g uncooked weight)
A sprinkle of fresh coriander, finely chopped
For the sauce:
80ml coconut milk
1 tsp fish sauce (nam pla)
2 garlic cloves, peeled
Juice of 1⁄2 a lime
11⁄2 tsps fresh ginger, peeled
2 tsps lemongrass purée or 1 lemongrass stalk
Nutrition Info:
Per serving: 519 calories, 19g fat, 52g carbs, 35g protein
Preparation Instructions:
Place the sauce ingredients in a blender or food processor and blend until creamy
Melt the oil in a wok or frying pan over a medium heat
Add the prawns and cook for 2 minutes, stirring frequently.
Add the vegetables
Stir-fry for 3-4 minutes, or until the prawns are cooked and the vegetables are tender.
Add the cooked noodles and stir
Add the sauce
Stir well and heat thoroughly
Serve garnished with coriander.