a) Bring a large saucepan of water to the boil with ½ tsp salt for the noodles.

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, boil a half-full kettle for the sauce.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.

c) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

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

b) Once hot, add the carrot and mushrooms. Fry, stirring occasionally, 5-6 mins.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

a) In a measuring jug, mix together the peanut butter and boiled water for the sauce (see pantry for amount) until smooth. Once smooth, stir in the ketjap manis, sweet chilli and soy sauce and mix until well combined.

b) Add the garlic to the pan and fry until fragrant, 1 min.

c) Pour in the sauce and bring to the boil, then stir in the prawns.

d) Cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Meanwhile, cut the lime into wedges.

b) Stir the cooked noodles into the pan until coated in the sauce. Add a squeeze of lime juice and stir to combine.

c) Taste and add more salt, pepper and lime juice if needed.

d) Add a splash of water if it's a little too thick.

a) Share the peanut and prawn noodles between your serving bowls.

b) Serve with any remaining lime wedges for squeezing over.