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

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

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

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

Halve the baby corn widthways.

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

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

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

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

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

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

Taste and season with salt and pepper if needed.

Share your Thai style coconut noodle soup between serving bowls.

Finish by sprinkling over the peanuts.