Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.

Empty the broth into a pan and put over a medium heat with a lid on.

Fill and boil a kettle.   

Rinse the chillis, beansprouts, spring onions and herbs.  Put the beansprouts to one side and roughly chop everything else. Cut the limes into quarters.

Remove the prawns from the packaging. If they are still frozen, run under cold water for a few minutes and then drain

Put everything to one side.

Once the kettle has boiled, pour boiling water over the rice noodles in a separate pan or bowl.

After 2 minutes, remove the noodles from the pan and rinse under fresh water. They should be a little bit “al dente” as they will continue cooking in the bowl.   Add them to your bowl(s).

Add a little oil to a frying pan and cook the prawns over a medium-high heat for 2-3 minutes (turning regularly) until they are pink all over.

Lay the cooked prawns on top of the noodles.

The broth should be boiling by now. Once it is, pour it on top of the noodles and prawns.

Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat (be careful, they are HOT!) and the herbs for freshness.

They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you.

ENJOY!!