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Ingredients:
• 1 portion brown rice vermicelli
• 2 tsp raw, organic coconut oil (or veg oil is fine)
• 2 cloves garlic, roughly chopped
• Thinly sliced fresh ginger (optional)
• 2 broccoli florets, chopped into small bite sized pieces
• 2 handfuls chopped kale
• 1/2 pack edamame bean stir fry mix (or whatever mix you prefer)
• Handful of sweet corn kernels
• Handful of prawns

The Sauce:
• 100ml boiling water
• 1 heaped teaspoon tamarind paste (from jar)
• 1 teaspoon galangal or lemongrass (from jar)
• 1 teaspoon Thai fish sauce
• 2 teaspoons Thai green curry paste

To Garnish:
• Bean sprouts
• Fresh coriander, chopped
• Fresh mint, chopped
• 1 spring onion, chopped
• Handful of roasted, salted peanuts/cashews
• Squeeze of fresh lime
• Sprinkle of sesame seeds

Method:
1. Put the noodles in some boiling water to rehydrate them for a minute then drain and set aside.
2. Heat the coconut oil in a heavy based pan or wok then add the garlic, cook a little, don't brown it, then add the broccoli and kale, cook for a minute then add the pre pack stir fry mix. Keep stirring for a few minutes.
3. Combine the sauce ingredients in a measuring jug then add the noodles to it to soak up the flavours.
4. Add the prawns and sweet corn kernels then add the noodles and sauce. Stir together and make sure everything is well mixed.
5. Put the noodle mix into a bowl, top with some bean sprouts, the coriander, mint, nuts, sesame, spring onion and squeeze the lime over the top.

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