Veggie Thai-Style Curry Noodles

Boil a kettle

Trim, then chop your green beans in half

Top, tail, peel and chop your carrot[s] into quarters lengthways, then into thin batons

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the halved green beans and carrot batons to the pan and cook for 7-8 min or until the vegetables are slightly softened

Once slightly softened, add your red Thai curry paste and chopped garlic to the pan and cook for a further 1-2 min or until fragrant

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and soy sauce in 500ml [650ml] [900ml] boiled water – this is your coconut stock

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and cook for 30 secs until a sandy paste has formed

Once a sandy paste has formed, add the coconut stock and medium egg noodles to the pan with a pinch of sugar and a generous pinch of salt, then stir frequently until the noodles have loosened

Once loosened, cook for 5-6 min or until the noodles are cooked with a slight bite and the sauce has thickened – these are your veggie Thai-style curry noodles

While the noodles are cooking, chop your roasted peanuts roughly