Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Meanwhile, quarter the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Zest and halve the lime.
Once boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Drain in a colander and set the pan aside. TIP: Run the noodles under cold water to stop them sticking together.

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.
When hot, add the mushrooms and pepper. Stir and cook until softened, 2-3 mins.
Stir in the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree, then fry until fragrant, 30 secs.

Stir in the coconut milk, veg stock paste and water for the sauce (see pantry for amount).
Bring to a boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently until the veg has softened, 3-4 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

When the veg has softened, stir the cooked noodles into the laksa and heat through until piping hot, 1 min.
Add a splash of water if it's a little too thick.

Stir in the soy sauce and lime zest, then add lime juice and salt to taste.
Share the laksa between your bowls and finish with a sprinkle of peanuts over the top. Enjoy!