a) Bring a large saucepan of water to the boil with 1/4 tsp salt. Trim the green beans.

b) When boiling, add the noodles and green beans 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) Cut the lime into wedges. 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 sliced pepper and mushrooms. Fry until slightly charred and soft, 5-6 mins. Continue to stir while it cooks. Season with salt and pepper.

c) Add the garlic and Thai style spice blend 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 and cook until the sauce has thickened slightly, 2-3 mins.

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

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

b) Sprinkle over the peanuts and coriander.

c) Squeeze over some lime juice from a lime wedge to finish.

d) Serve with any remaining lime wedges alongside.

Enjoy!