a) Bring a large saucepan of water to the boil with 1/4 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, 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 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.

c) Add the garlic and Thai style spice blend (add less if you'd prefer things milder) 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, 2-3 mins.

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

b) Taste and season with salt and pepper.

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

b) Sprinkle over the peanuts and coriander.

c) Squeeze over some lime juice to finish. 

Enjoy!