Thai Prawn, Ginger & Spring Onion Stir-Fry

Directions

• Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and coconut/brown sugar in a small food processor and whizz together. Add half of the lemon juice and the fish sauce, then pour this over the prawns.
  
• Boil some water in a sauce pan and cook the rice noodles as per instructions on packet.
• Heat 1 tbsp oil in a fry pan or wok, add the ginger and spring onions and fry for 1 min.
• Add the capsicum and asparagus and fry for 1 min, until soften.
• Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
• Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg and add the noodles.
• Snip over the coriander leaves and sprinkle on the remaining lemon.
• Serve over noodles with extra lime for squeezing over. Garnish with more coriander and season to taste.