a) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

b) Halve the young pea pods widthways.

c) Peel and grate the garlic (or use a garlic press).

d) Cut the lime into wedges.

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

b) Once hot, add the young pea pods to the pan and stir-fry until tender, 2-3 mins.

c) Once tender, stir in the garlic and yellow Thai style paste to the pan and fry until fragrant, 1 min more.

a) Drain the prawns. Once fragrant, add the prawns, coconut milk, soy, sugar and water for the sauce (see pantry for amount). 

b) Bring to a boil, then lower the heat and simmer until thickened slightly, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

c) While the soup simmers, heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the gyozas and fry until golden and crispy on the bottom, 2-3 mins. Don't move the gyozas around whilst frying to avoid tearing.

a) Once golden, remove from the heat, then add 1 tbsp water to the pan.

b) Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

TIP: If you'd prefer to microwave the gyozas, place them in a heatproof bowl and add 2 tbsp of cold water. Cover tightly with cling film, then pierce the cling film with a knife a few times. Microwave until piping hot, 750W/900W: 2 mins 30 secs. Allow the gyozas to stand for 1 min, then drain any excess water.

a) Once the curry has thickened, add the udon noodles and pak choi leaves to the saucepan.  

b) Cook, using a fork to gently separate the udon, until warmed through and the pak choi is tender, 2-3 mins.

c) Stir through a good squeeze of lime juice.

a) When everything's ready, share the Thai style coconut noodles between serving bowls. 

b) Top the noodles with the gyozas, crispy-side up, to finish. 

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