Drop the noodles into boiling water for 30 seconds to refresh and heat then drain immediately. Meanwhile, mix the dressing ingredients adding salt and pepper to taste and whisk well. Drain the noodles and immediately toss with the dressing while still warm. Set aside.

Mix the coconut milk with the chilli, ginger, half the coriander and basil and allow to marinate for 10 minutes.

Brush the prawns and calamari with the peanut oil and chargill or grill until the seafood is opaque and just cooked through. As soon as they are grilled, remove from the grill and plunge into the coconut mixture.

When all the shellfish are cooked, soak in the marinade for 10 minutes then remove them with a slotted spoon. Arrange the noodles on individual serving platters, top with the prawns and spoon a small amount of dressing over.

Sprinkle with remaining coriander peanuts and serve.

Per serving: 860 Calories (kcal); 84g Total Fat; (83% calories from fat); 10g Protein; 26g Carbohydrate; trace Cholesterol; 1366mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 17 Fat; 1/2 Other Carbohydrates