135g rice noodles
1 tbsp olive oil
2 tbsp ready-diced shallots or 2 shallots, diced
1 heaped tbsp tom yam chilli paste
165ml can coconut milk
200ml chicken or vegetable stock
150g raw, peeled king prawns
60g sugar snap peas, halved lengthways
A handful of beansprouts
2 spring onions, shredded
A few fresh coriander leaves
Lime wedges, to serve
1. In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft, drain and refresh under cold water.
2. Heat 1 tbsp olive oil in a large sauté pan and soften the shallots. Stir in 1 heaped tbsp tom yam chilli paste and fry for 1 minute. Add the coconut milk and chicken or vegetable stock. Bring to a simmer and add prawns, sugar snap peas and a handful beansprouts. Simmer for 3 minutes until the prawns are cooked through.
3. Divide the noodles between 2 bowls and pour over the laksa sauce. Top with spring onions and a few fresh coriander leaves. Serve with lime wedges, to squeeze over.