Grab a medium sized pan, add a drizzle of oil and cook the prawns for 2 or 3 minutes. When they're done, take them out of the pan and set aside for later.

In the same pan, add another drizzle of oil and throw in the chopped red chilli and curry paste. Let it sizzle for a couple of minutes and keep stirring it. Pour about 400ml of hot water into the pan before breaking up the stock cube and mixing it in. Add the coconut milk and turn up the heat on the pan. Let it boil for another few minutes.

Throw the noodles into the sauce to cook, along with the cooked prawns from earlier/ Keep mixing for about 3 minutes and serve when the noodles are soft. If you have any leftover chilli, lime juice or coriander you could put it on top.