Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes
Ingredients
    100g roasted unsalted peanuts
    100ml coconut milk
    thumb-sized piece ginger, peeled and roughly chopped
    1 tbsp fish sauce
    3 limes, 2 juiced, 1 cut into wedges
    300g large raw prawns
    250g dried medium egg noodles
    1 tbsp sunflower oil
    300g frozen peas
    6 spring onions, sliced
    small bunch coriander, leaves only
Method
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.
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.
Source: Good Food