Heat the oil in a large non-stick frypan and saute the prawns for 4-5 minutes until cooked through. Add the capsicum and spring onions and cook a further 2 minutes.
Add PHILADELPHIA cream, sweet chilli sauce and peas, stir until smooth and simmer for 2 minutes.
Gently stir through the pasta and reheat on a low heat for 2-3 minutes. Toss through the coriander. Serve immediately.
Alternatively you can also use PHILADELPHIA Sweet Chilli Pourover 250 g instead of PHILADELPHIA Cooking Cream Light and sweet chilli sauce.