a) Boil a full kettle.

b) Pour the boiled water into a large saucepan on medium heat.

c) Add the noodles and 1/2 tsp salt to the water. Cook until tender, 4 mins. 

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

a) Meanwhile, trim the pak choi, then cut into roughly 2cm pieces.

b) Halve any thick broccoli stems lengthways.

c) Crush the peanuts in the unopened sachet using a rolling pin. Roughly chop the coriander (stalks and all). 

d) Halve the lime.

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the yellow Thai style paste and cook, stirring, for 1 min.

c) Stir in the coconut milk, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and stir in the peanut butter until well combined. 

d) Drain the prawns, then add them to the laksa with the pea pods and pak choi.

a) Stir well and cook until the prawns are cooked and veg is tender, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

b) Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

c) Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

d) Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

a) Once the prawns are cooked, stir the cooked noodles into the laksa and heat through until piping hot, 1 min. Add a splash of water if it's a little too thick.

b) Stir through a good squeeze of lime juice. 

c) Taste and season with pepper and more lime juice if needed.

a) Share your prawn laksa between your bowls and sprinkle over the coriander and half the peanuts.

b) Serve the broccoli on the side and sprinkle with the remaining peanuts.

c) Cut any remaining lime into wedges and serve alongside. 

Enjoy!