* Coconut Lime Prawns with Noodles

It's been a tad quiet around here of late, for a number of reasons. The biggest being that I just haven't had time to cook anything blogworthy, and when I've attempted to (via my new slow cooker because suddenly I've forgotten that I have other cooking appliances... like.... gosh, I dunno AN OVEN!!!) - it's all gone drastically wrong and ended up in the dog. I'm not joking.

Also, I haven't much felt like this is MY blog, since I first signed up with google adsense just over a month ago. Not their fault, but all of a sudden Abbe's Cooking Antics stopped being about the cooking and the recipes and the odd bit of "Hello my name is Abbe I'm NOT as good at the game of life as I want to be"... and started being purely about traffic - how to increase it etc. Apparently, using the word f*ck (which I nearly haven't), is NOT a great way to maintain a relationship with your advert providers either... so I stopped using it. For a while.

Anyway, long story short - the adverts are gone and this feels more like it's my own private space again, where I can write what I want and cook (or try to) what I want too - rather than what I think I should (not that I have, but it's the thought that counts). Believe it or not, what pleases me, usually pleases you lot too. My traffic has been decreasing very slightly, since I took too much of an interest in it! Turns out, some of you actually prefer the real me, to the dumbed down version... ARE YOU MAD?!?

I've also remembered how to use the oven/stove for food other than chips (fries). If I'm eating chips I know I'm not in my happy place. I don't like chips. So... this next recipe was a rather quick and tasty pasta (sort of) dish with big, beautiful prawns... oodles of creamy coconut milk... and a wodge of spinach...

... because I couldn't help myself.

I never can.

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Coconut Lime Prawns with Noodles Recipe

Serves 2

Prep time - 5 minutes
Cooking time - 15 minutes
Total time - 20 minutes

You will need
A non stick skillet/frying pan

Ingredients
1/2 tbsp groundnut/peanut oil
1 red chilli pepper - deseeded and diced
2 spring onions - sliced
2 red sweet bite peppers (miniature seedless bell peppers) - sliced
2 orange sweet bite peppers (miniature seedless bell peppers) - sliced
1 clove garlic - crushed
1 thumb tip size piece of ginger - peeled and finely grated
1 x 14fl oz/400ml can of coconut milk
Juice of 1 lime
1 tbsp Thai fish sauce
225g raw, peeled, de-veined tiger prawns
2 x 5oz/150g "straight to wok" rice noodles
1 handful young spinach - chopped

NOTE: You can substitute one large red bell pepper, deseeded and thinly sliced - for the 4 sweet bite peppers.

Method

• Heat the oil in the pan and add the chilli, spring onions, sweet bite peppers, garlic and ginger. Stir fry gently for about 3 minutes (it smells GAWJUS as it cooks). 
• Stir in the coconut milk, lime juice and fish sauce and bring to a gentle simmer.
• Add the prawns and just as they show signs of turning pink all over, add the noodles.
• By the time the noodles have heated through in the sauce, the prawns should be cooked too.
• Stir in the spinach - it will wilt straight away.
• Serve immediately with warmed sliced baguette to sop up the sauces.... and a HUGE glass (or three) of Chardonnay...

EAT