a) Halve the sugar snap peas.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

c) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

a) While the prawns cook, bring a large saucepan of water to the boil with 0.25 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

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

a) Once the prawns are cooked, add the sugar snaps, red Thai style paste and garlic to the pan. 

b) Stir-fry until fragrant, 1 min.

a) Add the cooked noodles, carrot ribbons, ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan.

b) Stir together until well combined and piping hot, then remove from the heat.

c) Taste and season with salt and pepper if needed.

a) Share the Thai inspired prawn noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.

Enjoy!