a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

b) Halve any thick broccoli stems lengthways, then cut widthways into thirds.

c) Halve the mangetout widthways. Peel and grate the garlic (or use a garlic press). 

d) Halve the lime (see ingredients for amount).

a) When boiling, add the noodles, mangetout and broccoli to the water.

b) Cook until tender, 4 mins.

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

a) Meanwhile, boil a half-full kettle.

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

c) Add the ketjap manis, soy sauce, peanut butter and sugar for the sauce (see pantry for amount). Stir well.

d) Pop the jug to one side.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and coleslaw mix. IMPORTANT: Wash your hands and equipment after handling raw prawns.

c) Cook, stirring frequently, until slightly softened, 3-4 mins.

d) Stir in the red Thai style paste and the garlic. Cook, stirring, for 1 min more.

a) Add the peanut sauce to the pan and stir well until combined.

b) Stir through the cooked noodles, mangetout and broccoli to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

c) Once thickened, remove from the heat.

d) Add a good squeeze of lime juice and a splash of water if you feel it needs it.

a) Share the prawn noodle stir-fry between your bowls.

b) Crush the peanuts in the unopened sachet using a rolling pin, then sprinkle over the top to finish.

c) Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!