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Satay tiger prawns with prawn pad Thai

Fruit and vegetables

4 Thai shallots or banana shallots, roughly chopped
2 garlic cloves, roughly chopped
5cm/2in piece fresh ginger, peeled and roughly chopped
1 red chilli, roughly chopped
1 lime, juice only
3 Thai shallots or banana shallots, roughly chopped
1 garlic clove, roughly chopped
½ lemongrass stalk, tough outer part removed, inner stem finely chopped
½ lime, juice only
1 large Thai shallot or banana shallot, finely sliced
1 red chilli, sliced
2 tsp freshly grated ginger
1 lime, juice only
3 tbsp chopped fresh coriander

Tins, packets and jars

200ml/7fl oz coconut milk
400g/14oz pad Thai noodles, cooked according to packet instructions, drained and refreshed in cold water

Cooking ingredients

½ tsp ground turmeric
½ tsp ground coriander
2 tbsp vegetable oil
2 tbsp vegetable oil
125g/4½oz roasted salted peanuts, crushed
2 tbsp soy sauce
1 tbsp soft brown sugar
1 tbsp fish sauce
1 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp roasted salted peanuts, crushed, to serve

Meat, fish and poultry

12 large raw tiger prawns, heads and shells removed, de-veined
150g/5oz cooked shelled prawns

Other

2 lime leaves, finely chopped

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