a) Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.

b) Heat a drizzle of oil in a large saucepan on high heat.

c) Once hot, add the carrot and stir-fry until tender, 4-5 mins.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the baby corn widthways.

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

a) Once the carrot has softened, add the baby corn and young pea pods to the pan. Fry for 2-3 mins. 

b) Add the Thai green style paste, Thai style spice mix (add less if you'd prefer things milder), peanut butter and garlic. Fry for 1 min more.

a) Stir through the coconut milk, ketjap manis, sugar and water for the sauce (see pantry for both amounts) and bring up to a boil.

b) Lower to a simmer and cook, until thickened slightly, 3-4 mins.

a) Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.

b) Remove from the heat and add in a good squeeze of lime.

c) Taste and season with salt and pepper if needed.

a) Share your Thai style coconut noodle soup between serving bowls.

b) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over to finish.