The Nut Butter Cookbook

This is bowl food at its most spicy and best. You can scatter some chopped roasted peanuts over the top.

SERVE 4

PREP 15 MINUTES

COOK 10–15 MINUTES

200g (7oz) vermicelli rice noodles (dried weight)

1 tbsp peanut (groundnut) oil

400ml (14fl oz/scant 1¾ cups) canned coconut milk

500ml (17fl oz/2 cups) fish or vegetable stock

1–2 tbsp nam pla (Thai fish sauce)

juice of 1 lime

675g (1lb 8oz) raw peeled large prawns (jumbo shrimp)

250g (9oz) mangetout or sugar snap peas, halved lengthways

a handful of coriander (cilantro), chopped

4 spring onions (scallions), sliced

1 red chilli, deseeded and sliced

PEANUT BUTTER LAKSA PASTE

2 tbsp smooth peanut butter

2 red Thai chillies

2 stalks lemongrass, peeled and chopped

4 shallots, diced

3 garlic cloves

4 fresh kaffir lime leaves, shredded

5cm (2 inch) piece fresh root ginger, peeled and chopped

2 tsp ground turmeric

1 tsp palm sugar or brown sugar

a handful of coriander (cilantro) leaves and stalks

Make the peanut butter laksa paste: blitz everything in a food processor or blender until thick and smooth.

Soak the rice noodles according to the instructions on the packet. Drain well.

Heat the oil in a large saucepan set over a low to medium heat. Add the laksa paste and stir for 2 minutes or until it releases its aroma – take care not to let it brown or burn. Add the coconut milk and stock and bring to the boil. Reduce the heat to a simmer and stir in the nam pla, lime juice and prawns. Simmer gently for 4–5 minutes until the prawns turn pink.

Meanwhile, steam the mangetout or sugar snap peas, or cook them briefly in boiling water, until just tender but still al dente with a lovely fresh green colour. Drain and add to the laksa with the coriander.

Divide the noodles among four shallow serving bowls and ladle the laksa over the top. Sprinkle with the spring onions and chilli and serve.