Ingredients

• 100g/3½oz rice noodles
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 1 clove garlic
• finely chopped
• 1 fresh chilli
• finely chopped
• ½ onion
• finely chopped
• 1 tsp curry powder
• 100ml/3½fl oz double cream
• 5 king prawns
• peeled
• taisl left on
• ½ lime
• juice only
• 1 tbsp chopped basil
• 1 tsp chopped coriander
• to garnish

Directions

• Place the rice noodles in a large bowl and cover with boiling water. Leave for 5 minutes to cook
• then drain and toss with the olive oil. Season with salt and freshly ground black pepper.
• For the curry
• heat the oil in a large frying pan. Add the garlic
• chilli and onion and fry until softened.
• Stir in the curry powder and fry for a further minute. Pour in the double cream and bring to a simmer.
• Add the king prawns and cook for 5 minutes
• then add the lime juice
• the cooked noodles and the chopped basil and stir together.
• Serve on a large warm plate and sprinkle with chopped coriander.