Ingredients

Instructions

1. 1

   Prepare the thick rice vermicelli according to the package instructions (usually soaking in boiling water), then drain well and set aside.

2. 2

   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the king prawns and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove prawns from the pan and set aside.

3. 3

   In the same pan, add the laksa paste. Fry for about 2 minutes until it becomes very fragrant and the oil begins to separate from the spices.

4. 4

   Pour in the coconut cream and bring the mixture to a gentle simmer. Let it cook for 2 minutes to thicken slightly into a rich sauce. Add the sliced fish cakes if using.

5. 5

   Add the drained noodles to the pan. Toss vigorously to ensure every strand is coated in the thick coconut laksa sauce.

6. 6

   Return the cooked prawns to the pan along with the bean sprouts. Stir-fry for one final minute until the sprouts are slightly wilted but retain their crunch.

7. 7

   Divide the noodles between two plates. Garnish with the hard-boiled egg halves and fresh herbs. Serve immediately with a wedge of lime to squeeze over the top.