Serves 4

  1. Mix together the dried spices in a small bowl, add the prawns, toss and then leave to one side.
  2. Mix all the dressing ingredients in a bowl and leave to the side.
  3. Prepare noodles according to instructions.
  4. Heat the coconut oil in a wok over a high heat, then add the shallots, garlic, ginger, chilli, coriander stalks and peanuts and stir for a minute, being careful not let this burn.
  5. Add the prawns and toss for a few seconds until seared.
  6. Add the ‘crunch’ ingredients and toss.
  7. Finally, add the dressing and noodles and toss quickly. Take straight out of the pan and divide between four bowls, sprinkle with coriander leaves and serve immediately. Top with a fried egg, if desired.


Shopping List

  • 250g raw prawns
  • 4 free range eggs (optional)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamom
  • 2 limes, juice and zest
  • 1 tsp fish sauce
  • 2 tsp honey
  • 1 tsp rice wine vinegar
  • 250g flat rice noodles
  • BASE
  • 2 tbsp coconut oil
  • 2 shallots, peeled and sliced
  • 2 garlic cloves, peeled and finely chopped
  • 2 inches of ginger, peeled and finely chopped
  • 1 red chilli, sliced
  • Bunch of coriander stalks, chopped (save the leaves)
  • 50g peanuts, roughly chopped
  • ½ red cabbage, shredded
  • 2 carrots, grated
  • Handful sugar snaps, roughly chopped
  • 1 large red chilli, sliced