Heat a large non-stick frying pan over medium-high heat. Add prawns and cook, stirring, for 3 minutes or until prawns are just turning pink.

Add laksa paste and cook, stirring, for 30 seconds or until fragrant. Add coconut milk and bring to the boil.

Add vegetables and sprouts and cook, stirring to combine, for 3 minutes or until warmed through. Add cooked noodles and half the coriander, tossing to combine. Divide laksa stir-fry among four serving bowls. Top with cashews. Serve garnished with remaining coriander.