Ingredients

Instructions

1. 1

   Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

2. 2

   In a large skillet or wok, heat the vegetable oil over medium heat.

3. 3

   Add the Thai red curry paste to the hot oil and stir-fry for about 1 minute until it becomes fragrant.

4. 4

   Add the sliced red bell pepper to the pan and sauté for 2-3 minutes until slightly softened.

5. 5

   Pour in the coconut milk and chicken broth. Stir well to combine with the paste and bring the mixture to a gentle simmer.

6. 6

   Add the prawns to the simmering sauce. Cook for 3-4 minutes, or until the prawns turn pink and opaque.

7. 7

   Stir in the fish sauce and brown sugar. Simmer for another minute to meld the flavors.

8. 8

   Remove the pan from heat and stir in the fresh lime juice.

9. 9

   Add the cooked noodles to the sauce and toss gently until the noodles are heated through and well coated.

10. 10

    Serve immediately, garnished with fresh cilantro.