Bring a large saucepan of water to the boil with ½ tsp salt for the noodles.

Meanwhile, quarter the mushrooms. Halve the bell pepper and discard the core and seeds. Chop into 2cm pieces. Zest and halve the lime (see ingredients for amount).

Once boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms, sliced pepper and young pea pods. Stir-fry until the veg is starting to soften, 2-3 mins.

Stir in the Thai style spice mix (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Fry until fragrant, 30 secs.

Once the spices are fragrant, stir in the coconut milk, veg stock paste and water for the soup (see pantry for amount).

Bring to the boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently until the veg has softened, 3-4 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

When the veg has softened, stir the cooked noodles into the laksa and heat through until piping hot, 1 min.

Add a splash of water if it's a little too thick.

Stir in the soy sauce, the lime zest and a squeeze of lime juice. Taste and add more lime juice and salt if needed.

Share the laksa between your bowls and finish with a sprinkle of peanuts over the top.

Enjoy!