400g stir-fry Pad Thai noodles
3-4 tablespoons Thai green curry paste
600g stir-fry vegetables
250g raw peeled prawns
5 tablespoons coconut cream
2 tablespoons chopped coriander
1. Cook the noodles according to the 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. all the vegetables and stir-fry for 2-3 minutes. Add the prawns and cook for another 2-3 minutes until they turn pink.
3. Add the coconut cream and simmer for 3-4 minutes. Add the noodles, mix well and stir in the copped coriander before serving.