One Pan Thai Green Style Veggie Noodle Soup

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

b) Halve the baby corn widthways. Cut the lime into wedges.

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

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

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

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

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

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

b) Remove from the heat and add in a good squeeze of lime.

c) Taste and season with salt, pepper and more lime if needed.