Thai satay prawns

• roasted unsalted peanuts↗100g g
• coconut milk↗100ml ml
• ginger↗thumb-sized piece

  peeled and roughly chopped

• fish sauce↗1 tbsp tbsp
• limes↗3

  2 juiced, 1 cut into wedges

• large raw prawns↗300g g
• dried medium egg noodles↗250g g
• sunflower oil↗1 tbsp tbsp
• frozen peas↗300g g
• spring onions↗6

  sliced

• small bunch coriander

  leaves only

Step-by-step instructions

1. 1

   Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.

2. 2

   Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.