- boiling water
- 11 ounces Rice noodles
- 2 tablespoons olive oil
- 4 shallots (diced)
- 1 red chile pepper (finely chopped)
- 2 tablespoons gluten-free laksa paste
- 1 ½ cups Coconut milk
- ⅞ cup vegetable stock
- 14 ounces raw King prawn (peeled and deveined)
- 3 ½ ounces Snap pea (halved lengthways)
- 3 ½ ounces Bean sprout
Pour boiling water over the rice noodles and leave for 5 minutes until soft.
Heat the oil in a large frying pan and cook the shallots and chilli for a few minutes, until softened.
Stir in the laks paste and fry for 1 minute.
Add the coconut milk and stock, bring to a simmer, then add the prawns, mangtout and beansprouts. Simmer for 3 minutes until the prawns are pink and cooked.
Divide the drained noodles between 4 bowls and spoon the prawn mixture on top. Garnish with curry leaves and sprinkle with snipped coriander.