Spicy Prawns with Ginger Peanut Noodles

Bring a large pot of water to a rolling boil. Cook linguine noodles barely over al dente.

Combine the prawns with all of its marinade ingredients together in a bowl. Cover and refrigerate.

For the noodles, in a blender, combine the peanut butter, honey, soy sauce, vinegar, sesame oil, chili paste, ginger, garlic,lime zest and lime juice together. Blend until smooth. Add the starchy liquid from the pasta water until you reach the desired consistency, about ¼ – ½ cup. Set aside.

Bring a grill pan or a large skillet to medium high heat. Lightly cover with cooking spray and cook the marinated prawns for 1-2 minutes on each side until they are opaque and golden. Remove to a clean plate and cover.

When then noodles have cooked, drain well and return to the hot pot. Ladle in a few spoonfuls of the peanut sauce at a time until the noodles have been thoroughly coated. Toss in the scallions and bell pepper slices. Plate with a mound of the peanut noodles, prawns, and sprinkle the tops of each plate with sesame seeds and crushed peanuts.