2 garlic cloves
2 tsp ginger, grated
1 red chilli, deseeded and chopped
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 onion, chopped
3 round peanut butter
1 tsp tumeric
1 heape honey
2 tbsp soy sauce
1 lime's juice
500 ml chicken or vegetable stock
200 ml coconut milk
2 nests of medium egg noodles
300 g king prawns, defrosted if frozen
2 spring onions, chopped
1 Heat the vegetable oil in a wok or large pan over a medium-high heat. Cook the garlic, ginger and chilli for 1-2 minutes, then add the peppers and onion. Cook for 4-5 minutes.
2 Meanwhile, combine the peanut butter, turmeric, honey, soy sauce, lime juice and stock in a food processor and blend until smooth. Add to the pan along with the coconut milk and bring to the boil, stirring.
3 Cook the egg noodles according to the packet instructions, then drain and rinse.
4 Reduce the heat to a simmer and add the prawns and spring onions. Simmer for 2-3 minutes until the prawns are cooked, then stir in the noodles. Divide between serving bowls.