This is a lovely recipe - it's a BBC Good Food recipe, shared with me by a friend and the original recipe is HERE if you'd like it.
I love the sauce made with red curry paste, orange juice and zest - so good, and such a great idea.
I did adapt it a little and because I hate precise measurements (and don't think they're needed with this way of cooking) I've made them a little bit easy-going :)
What else did I just adapt a little?
First, the noodles - the recipe calls for sen lek - lek means small so the original uses thin noodles. I prefer the wider rice noodles so that's what I used - my message as always is to use what YOU choose.
Whichever you choose, soak or prepare the noodles according to your pack instructions, so they're ready to stir fry. Always run your soaked noodles under a cold tap until they're completely cold to stop them going gloopy and sticky.
Oh and beansprouts - I don't really like them so left them out, but I'll add here in my recipe where to add them if you're using them.
The only other thing is basil - in my opinion this should say Thai sweet basil (horapha) as Mediterranean tastes totally different and won't work at all. So I'd say if you can get Thai sweet basil, then that would be amazing, but if you can't just leave it out, and don't use Mediterranean basil.
And the coriander - I know a lot of people don't like it so if you don't, don't let that put you off this delicious, simple dish - just don't add coriander! It's still going to be very, very good.
OK, so I thought I'd try this one out just for me to see how I got on with it before I make it for anyone else, but now I can't wait for tomorrow dinner to cook it!
For my one portion, so just double for two, I used:
Some lovely rice noodles, soak or prepare ready for stir-frying, according to pack instructions
Zest and juice of half an orange (zest first before halving - not being patronising, just making sure no-one else is sometimes as dizzy as me)
1/2 - 1 tablespoon red curry paste, depending on the strength of your brand of curry paste (you don't want it overwhelming but you do want to taste it)
1 tablespoon fish sauce
1 teaspoon Demerara sugar (I didn't have any so just used white granulated)
1 tablespoon water
2 teaspoons cooking oil, or cooking oil spray (I used 20 sprays)
A small piece of fresh ginger, about thumb-sized, peeled and grated (it makes about 1 teaspoon)
I large garlic clove, squashed and minced
1/2 red pepper, sliced
a handful of mange tout or sugar snap peas, halved lengthways
a handful of beansprouts - optional, if liked
a few prawns, however many you want to eat, I had 7
a handful of Thai sweet basil, chopped - if you can get it - if not, just leave out
a handful of coriander leaves, chopped - optional, if liked
Stir together the orange zest and juice, red curry paste, fish sauce, sugar and water to make a sauce and set aside.
And get the other ingredients ready to go.