a) Fill and boil your kettle.

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

c) Add the noodles to the water and cook until tender, 4 mins. 

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

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

b) Drain the prawns and pat dry with kitchen paper.

c) Finely chop the parsley (stalks and all). Zest and halve the lime (see ingredients for amount).

d) Crush the peanuts in the unopened sachet using a rolling pin.

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).

d) Bring to a boil, then lower the heat and stir in the peanut butter until well combined. 

a) Add the prawns, mangetout and pak choi to your laksa.

b) 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.

c) Meawhile, in a small bowl, combine the coriander, lime zest, peanuts, olive oil for the salsa (see pantry for amount) and a squeeze of lime juice. Set aside.

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 the soy sauce (see ingredients for amount) and a good squeeze of lime juice. 

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

a) Share your prawn laksa between your bowls and drizzle over the parsley pesto.

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

Enjoy!