a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Trim the green beans, then cut into thirds.

c) Halve the baby corn lengthways.

d) Cut the lime into wedges (see ingredients for amount). 

a) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug. 

b) Pour the remaining boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil.

c) Add the noodles and cook until tender, 4 mins. 

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

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

b) Once hot, add the diced 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. It's cooked when no longer pink in the middle.

d) Halfway through, add the green beans and sliced baby corn. Cook for the remaining 4-5 mins.

a) While the chicken cooks, in a jug or bowl, mix together the boiled water from the measuring jug and sugar for the sauce (see pantry for amount), 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 and peanut sauce, stirring until well combined, 2-3 mins. Add a splash to loosen the sauce if you 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!