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

b) Peel and grate the garlic (or use a garlic press). Cut the lime into wedges. 

c) Trim the green beans and cut into thirds.

a) When your pan of water is boiling, add the noodles and green beans.

b) Cook until tender, 4 mins.

c) Once cooked, drain in a colander and run under cold water to stop the noodles sticking together and to keep the veg vibrant.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken to the pan and season with salt and pepper. 

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) While the chicken cooks, in a jug or bowl, mix together the boiled water and sugar for the sauce (see pantry for both amounts), soy sauce, peanut butter and ketjap manis. TIP: The peanut butter will loosen more when it warms up in the hot pan.

a) Once the chicken is cooked, add the yellow Thai style paste and garlic to the pan. Cook until fragrant, 1 min.

b) Add the cooked noodles, beans and peanut sauce, stirring until well combined, 2-3 mins. Add a splash to loosen the sauce if needed. 

c) Add a generous squeeze of lime juice. Taste and season with salt and pepper if needed.

a) Share your peanut noodles between your bowls. 

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

Enjoy!