Prawn and courgette stir-fry with pad thai-style noodles

In a food processor or blender combine the coconut oil, garlic, chilli, onion and roasted peanuts and blend until finely chopped and moist.

Heat a large frying pan or wok and sauté this peanut paste on medium heat for 1-2 minutes until fragrant, then add the prawns and toss until pink and cooked through.

Meanwhile simmer noodles in boiling water until just tender (about 5 minutes). Add edamame beans and courgette and blanch for 1-2 minutes until bright green.

Drain noodles and vegetables; separate out the noodles and place in bowls. Toss vegetables with spinach, prawns and peanut sauce and add to bowls. Garnish with chopped peanuts and sesame seeds.