a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Quarter the lime. Peel and grate the garlic (or use a garlic press).

c) Roughly chop the coriander (stalks and all).

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken, sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Continue to stir while it cooks. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Add the garlic and red Thai style paste to the pan. Cook until fragrant, 1 min.

a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg. 

b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Stir the cooked noodles through the fragrant sauce and toss until well combined.

b) Add a good squeeze of lime. Taste and season with salt and pepper or more lime if you feel it needs it.

a) Share the sticky Thai style noodles between your bowls. 

b) Sprinkle over the peanuts and coriander.

c) Serve with any remaining lime wedges for squeezing over to finish. 

Enjoy!