Boil a full kettle.

While it comes to the boil, trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins.

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

Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.

Once hot, add the green beans and carrot. Season with salt and pepper and stir-fry until starting to soften, 5-6 mins.

While the veg cooks, cut the lime into quarters. Drain the prawns. 

Once the veg has started to soften, stir in the prawns and continue to stir-fry for another 2-3 mins (add a drizzle more oil if needed). IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Next, stir in the yellow Thai style paste and garlic. Stir-fry for another 30 secs.

Stir in the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts).

Bring to a boil, then reduce the heat slightly and simmer until the prawns are cooked, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, remove from the heat.

Squeeze in some lime juice, then taste and season with salt, pepper and more lime juice if you feel it needs it.

Add a splash more water if needed. 

Share the noodles out between your serving bowls, then ladle the soup over the noodles. 

Sprinkle over the sesame seeds to finish.

Serve any remaining lime wedges on the side for squeezing over.