200g AYAM™ Brown Rice Vermicelli, cooked as per packet instructions
8 large green prawns, peeled and deveined and butterflied
8 baby corn
1 large handful snow peas
Juice 1 lime
1 tbsp sugar
1 tbsp AYAM™ Fish Sauce
A few sprig of coriander and/or Thai basil, to serve
Crispy fried shallots, to serve
Method
Heat oil in a pot over a medium-high heat. Add the curry paste and cook for 1 minute until fragrant. Add the stock and bring to a boil, then add the coconut milk and simmer for 15 minutes.
Add the prawns and cook for 3-4 minutes, then add the corn and snow peas.
Combine the lime, sugar, and fish sauce and pour into pot. Check seasoning, it may need a little extra lime, sugar or fish sauce.
Portion noodles into bowls. Add prawns, vegetables and broth over noodles. Garnish with herds and crispy fried shallots.
Serves 4 | 
Prep 10 min | 
Cook 20 min
