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

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

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

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

b) Zest and halve the lime. Peel and grate the garlic (or use a garlic press).

c) Crush the peanuts in the unopened sachet using a rolling pin.

d) Roughly chop the coriander (stalks and all).

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

b) Once hot, add the pepper and sliced mushrooms. Fry until slightly charred and soft, 4-5 mins. Continue to stir while it cooks. Season with salt and pepper.

c) Add the garlic, lime zest and Thai style spice blend to the pan. Cook until fragrant, 1 min.

a) Add the soy sauce, ketjap manis, mango chutney and water for the sauce (see pantry for amount) to the pan. 

b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.

a) Stir the cooked noodles through the sticky sauce and toss until well combined.

b) Add a squeeze of lime juice.

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

a) Share the sticky Thai style noodles between your bowls. 

b) Sprinkle over the peanuts and coriander to finish.

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

Enjoy!