(by Pina at One Two Culinary Stew)

Serves 2. Preparation time 15 minutes. Cooking time 10 minutes.


  • 1 green pepper
  • 1 red pepper
  • 4 spring onions
  • 2 cloves garlic
  • 2 tbsp fresh ginger
  • 3 tbsp sunflower oil
  • 1 tbsp sesame oil
  • 300g cooked prawns
  • 2 tbsp nam pla (Thai fish sauce)
  • 1 tbsp soy sauce
  • 4 tbsp Bim’s Kitchen African Baobab & Peanut Butter
  • 300g ready noodles


  • Slice the green and red peppers into thin strips. Chop the spring onions, garlic and ginger.
  • Heat a wok until hot. Add 3 tbsp sunflower oil and swirl it around.
  • Stir fry the green and red peppers, spring onions, garlic and ginger for 4 minutes over high heat, until they soften.
  • Stir in the sesame oil for a few seconds.
  • Add the cooked prawns and give them a quick stir until they heat through.
  • Add the fish sauce, soy sauce and Bim’s Kitchen African Baobab & Peanut Butter, stirring until the sauce’s ingredients are blended.
  • Quickly add the ready noodles to the wok and heat them through for about 2-3 minutes until all the ingredients are evenly coated with the peanut-ginger sauce.
  • Serve immediately.