Yellow Thai Style Peanut Beef Noodles

Once your pan of water is boiling, add the noodles and green beans to the water. Cook until tender, 4-5 mins.

Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins.

Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once the mince is cooked, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the carrot and fry until softened slightly, 2 mins more.

Add the garlic, peanut butter and yellow Thai style paste and fry for 1-2 mins more.

Stir through the ketjap, water and sugar for the sauce (see pantry for both amounts), bring up to a boil and lower to a simmer, cook until thickened slightly, 2-3 mins.

Next, add the cooked noodles and a squeeze of half of the lime juice to the pan and toss everything together until well coated.

Taste and season if needed. Add a splash of water to loosen if needed.