For zingy Thai-style noodles in 10 min, you'll simmer butternut squash and succulent king prawns in a spicy coconut and kaffir lime leaf sauce. Once that's done, chuck in your noodles and tuck in!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.1 g||6 g|
|Protein||6.6 g||18.9 g|
|Salt||1.39 g||3.95 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a full kettle
Add the butternut squash cubes to a heatproof bowl
Cover the bowl with cling film and pierce a few holes in the top
Put the bowl in the microwave and cook for 3-4 min or until the squash cubes are fork tender
Meanwhile, add the rice noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 7-8 min or until tender
Once done, drain, stir through a drizzle of vegetable oil and set aside
Tip: The oil will stop the noodles from sticking together!
Whilst the noodles are cooking, dissolve 1/2  Knorr vegetable stock cube in 200ml [380ml] boiled water with the coconut cream – this is your coconut stock
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium high heat
Once hot, add the ginger & garlic paste and dried chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 30 sec or until fragrant
Add the coconut stock, butternut squash, kaffir lime leaf[ves] and king prawns to the pan
Give everything a good mix up and cook for 3-4 min or until the prawns are cooked through
Whilst the prawns are cooking, chop the coriander roughly, including the stalks (reserve some leaves for garnish)
Add the chopped coriander and rice vinegar to the pan and mix everything together – these are your Thai king prawns & squash
Serve the rice noodles in bowls and top with the Thai king prawns & squash
Sprinkle over the fried onions and garnish with the remaining coriander