Thinly slice up the onion, peppers, chilli and any other vegetable you find lurking in the bottom of the fridge and want to chuck in.
Heat the vegetable oil in a wok or frying pan and fry the vegetables until softened but with a little bite. Add a pinch of peri peri spices and mix. Leave aside.
Place the coconut cream sachet in a cup of boiling water to melt.
Boil a large pan of water and cook your fine noodles according to the instructions on the packet.
Pour single cream into a pan and add the coconut, cooking on a low heat. Keep stirring and, as the sauce thickens, add as much or as little peri peri sauce as you fancy.
Return vegetable mix to a high heat and add the king prawns.
Pour the hot sauce into the wok with the vegetables and prawns and mix.
Place noodles on a plate and pour over the mixed sauce, vegetables and prawns. Sprinkle lemongrass on the dish.
Chuck the prawn crackers in a bowl ready to serve. (This is lazy; you could fry up your own...)
If it's in the fridge, whack it in - this is such a versatile dish.
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