Thai-Style King Prawn & Squash Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash cubes are fork-tender

Meanwhile, add your rice noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 4-5 min or until tender

Once done, drain, stir through a drizzle of vegetable oil and set aside

Tip: The oil will stop the noodles from sticking together!

Whilst the noodles are cooking, dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water with your creamed coconut – this is your coconut stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your ginger & garlic paste and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 30 secs or until fragrant

Drain your king prawns, then add them to the pan with the coconut stock and butternut squash cubes

Give everything a good mix up and cook for 4-5 min or until the prawns are cooked through

Note: Please make sure you cook your prawns thoroughly (until piping hot!) as cooking equipment varies

Whilst the prawns are cooking, chop your coriander roughly, including the stalks (reserve some leaves for garnish!)

Add the chopped coriander, rice vinegar and lime leaf[ves] to the pan and mix everything together – these are your Thai-style king prawns & squash