1.Place noodles in a large heatproof bowl, cover with boiling water; stand until tender, drain.
2.Meanwhile, place coconut milk, paste and lime leaves in a wok; simmer, stirring, for about 15 minutes or until mixture reduces by a third.
3.Meanwhile, heat oil in a large frying pan; cook marinara mix and prawns, in batches, until just changed in colour. Drain on kitchen paper.
4.Add beans and seafood to curry mixture in wok; cook, uncovered, stirring occasionally, for about 5 minutes or until beans are just tender and seafood is cooked as desired.
5.Divide noodles into serving bowls; top with curry, sprinkle with basil, nuts and chilli.
Kaffir lime leaves, aromatic leaves of a citrus tree, are used similarly to bay leaves or curry leaves. They are available from major supermarkets and Asian food stores. If you can’t buy snake beans, use regular green beans. Laksa pastes vary in heat, so use only as much as suits your heat tolerance.