a) Boil a full kettle.

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

c) Pour the remaining boiled water into a medium saucepan with 0.5 tsp salt and bring back to the boil. Add the noodles to the water 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, in a small bowl, combine the peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).

b) Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. Set aside your peanut butter sauce.

c) Next, cut the Tenderstem® into thirds. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then slice into 0.5cm thick rounds (no need to peel).

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the broccoli, carrot and sliced pepper and stir-fry until just soft, 6-7 mins.

c) While the veg softens, cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

a) When the veg has softened, lower the heat to medium.

b) Stir in the yellow Thai style paste and Thai style spice blend to the pan. Cook until fragrant, 1 min.

c) Stir through the peanut butter sauce and simmer until slightly reduced, 2-3 mins.

a) Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

b) Squeeze in half the lime juice, then remove from the heat. TIP: Add a splash of water if you feel it needs it. 

c) Taste and add more salt, pepper and lime juice if needed.

a) Share the yellow Thai style noodles between your serving bowls. Sprinkle over the peanuts.

b) Serve with any remaining lime wedges to finish.

Enjoy!