Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Halve the lime (see ingredients for amount). Peel and grate the garlic (or use a garlic press). 

Trim the carrot, then slice into 1/2cm thick rounds (no need to peel). Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Meanwhile, pop the gyozas onto a large baking tray and drizzle with oil. Toss to coat.

Once the oven is hot, bake on the top shelf until golden and crispy, 15-18 mins, turn halfway through cooking.

When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

While the gyozas bake, in a medium bowl, combine the yellow Thai style paste, peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts). 

Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

Set aside your Thai style peanut sauce.

Heat a drizzle of oil in a large frying pan on high heat. Add the carrot and stir-fry for 2-3 mins.

Add the pak choi to the pan. Stir-fry with the carrot until both veg are tender, 3-4 mins.

Add the garlic and cook for 1 min. 

When the veg is tender, reduce the heat to medium. Stir through the Thai style peanut sauce and simmer until slightly reduced, 1-2 mins.

Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

Add a squeeze of lime juice, then remove from the heat. Add a splash of water if you feel it needs it.

Taste and season with salt, pepper, sugar or more lime juice if needed.

Share the Thai style noodles between your serving bowls.

Top with the crispy chicken gyozas. 

Cut any remaining lime into wedges for squeezing over.

Enjoy!