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 green pepper and discard the core and seeds. Slice into thin strips.

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

a) Pour the boiled water into a medium saucepan with ½ 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 and green beans to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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 sliced pepper. Cook for the remaining 4-5 mins.

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 soy sauce, ketjap manis, water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.

a) Add the cooked noodles to the frying pan, stirring until well combined, 2-3 mins. Add a splash of water to loosen the sauce if you needed.

b) Add a generous squeeze of lime juice. Taste and season with salt and pepper if needed.

a) Share your noodles between bowls. 

b) Serve with any remaining lime wedges alongside for squeezing over.