Nigella Lawson served up a tasty Thai noodles with cinnamon and prawns dish on Simply Nigella.

Nigella says: “It’s not often that I eat something that tastes so different to anything I’ve come across before. But this is such a dish. A mesmerically talented chef called Tum cooked it when I was on holiday in Thailand last year, and I made him cook it again and again. I just had to share this spectacularly unfamiliar but compelling recipe with you. I hope you will be as bowled over by it as I was.”

The ingredients are: 1 tbsp sunflower oil, 2 garlic cloves, roughly chopped, 3cm piece fresh root ginger, peeled and cut into fine matchsticks, 1 star anise, ½ long or 1 short stick cinnamon, broken into shards, 2–3 leafy stems from the top of 1 stick celery, stems cut into short lengths, leaves roughly chopped, 1½ tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, ¼ tsp ground white pepper, 1 tsp chicken stock concentrate, 1 tbsp ketjap manis (or 1 tbsp dark soy sauce mixed with 1 tbsp soft dark brown sugar), 10 raw peeled king prawns, thawed if frozen, 80g mung bean (glass) noodles or rice vermicelli, soaked and drained as per packet instructions, fat pinch ground cinnamon and fat pinch ground cloves.