100 g rice noodles
1 small orange zest and juice
1½- 2 tbsp red curry paste
1- 2 tsp fish sauce
2 tsp light brown soft sugar
1 tbsp sunflower oil
25 g ginger, scraped and shredded
2 large garlic cloves, sliced
1 red capsicum, deseeded and sliced
85 g sugar snap peas, halved lengthways
140 g beansprouts
175 g raw king prawns
1 handful each chopped basil and coriander
- Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
- Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the capsicum and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.