Step 1 Toss prawns in Thai curry paste; set aside. Place evaporated milk in a large saucepan with 3 cups of water; set over medium heat. Bring coconut sauce to a gentle boil, stirring occasionally to stop milk from burning. Add flat rice noodles; cook for 5 minutes, or until soft. Drain flat rice noodles, reserving coconut cooking liquid.
Step 2 Place frozen vegetables in a microwave-safe container with 2 tablespoons of water; cover veg and microwave on high for 4–5 minutes, or until just tender.
Step 3 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Cook thawed prawns, tossing, for 2–3 minutes, or until cooked through. Add reserved coconut cooking liquid, reduce heat to low and simmer for 1 minute.
Step 4 Toss vegies through noodles and divide among 4 bowls; top with prawns and sauce, and serve.