Nutty Peanut & Vegetable Noodles

Soak the Thai rice noodles in cold water, so they're fully submerged and set them aside to soften 

Boil a kettle

Cut the lime[s] into quarters

Peel, top and tail, and cut the carrot[s] into thin batons

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Slice the mange tout into thin strips

Combine the peanut butter with the soy sauce, honey, toasted sesame oil, cayenne pepper (can't handle the heat? Go easy!), the juice of 1/2 [1] lime and 1 tbsp [2 tbsp] boiled water

Mix to form a smooth paste – this is your peanut sauce

Heat a large, wide-based pan (preferably non-stick), with a matching lid, with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the carrot batons and pepper and stir-fry for 4 min or until starting to brown

Once browned, reduce the heat to medium-high  

Drain the soaked noodles, separate them and lay them flat in the pan, so they don't stick together

Add 200ml [400ml] boiled water and cover with a lid

Cook for 5-7 min or until the noodles have softened, then remove the lid

Tip: shake the pan or stir occasionally to prevent the noodles from sticking

Meanwhile, chop the roasted peanuts coarsely (or bash them in a bag)

Trim then slice the spring onion[s] finely

Add the sliced mange tout to the noodles and cook for a further 2 min

Remove the pan from the heat and stir in the peanut sauce, half of the chopped peanuts and half of the sliced spring onion – these are your nutty vegetable noodles