Hot & Sour Red Thai Prawn Noodles

This recipe has been shortlisted in the 'Best of Pinterest UK' food & drink awards in the 'Best Go To Recipe' category.

Thai food is high on my list of favourite foods, add seafood and I am sold. Totally and utterly sold. We have a great Chinese market here in Birmingham and when I paid a visit the other day, I picked up some egg noodles with the intention of making this dish. A coconut base, infused with red Thai flavourings and a squeeze of lime to give the perfect balance of hot and sour. Spooned on top of a heap of noodles, it would be great for lunch or dinner. Super quick and easy to make and completely delicious, well I think so.

Completely fresh ingredients, with prawns bought at the fish market and a sprinkle of coriander from my very own garden. What's great is, you can make a huge pot and just pop it in the middle for the table and watch your guests spoon in the goodness. If you wanted to make it for a group of more than 3, just double up on the ingredients.

Ingredients, serves 3

• 1 tin of light coconut milk
• 3 tsp of red Thai curry paste
• 1 tsp of crushed red chilli paste
• 2 tsp of fish sauce
• 1 pint of fish stock
• 2 pac choi
• 1 red and green chilli
• Juice of 1 & a half limes
• 1/2 an inch of fresh ginger (grated)
• Egg Noodles
• 12 large king prawns
• Coriander to dress
• Spring Onions to dress

Directions, Prep time 10 mins, Cook time 12 mins

1. Grate ginger and add in to a non stick pan with the red Thai paste.
2. Turn on to a medium-low heat and stir for a minute whilst pan warms up.
3. Add coconut milk & fish sauce, simmer for 2 minutes.
4. in a measuring jug, add fish stock cube to a pint of boiling water and add stock to pan.
5. Allow to simmer for a few minutes whilst you chop your other ingredients.
6. Finely chop chillies, chop bottoms of pac choi, chop spring onions diagonally, set all aside.
7. Pop on a pan of boiling water for your noodles, once boiling add noodles and cook until tender (3-4 mins)
8. Whilst noodles are cooking, add pac choi, chillies and prawns to coconut mixture and squeeze in lime juice.
9. Once noodles are cooked, drain and stir in to coconut mixture. Make sure prawns are thoroughly pink.
10. Serve immediately and top with coriander and spring onion.