Rotation - Yellow Thai Style Peanut Beef Noodles

Once your pan of water is boiling, add the noodles and green beans to the water. Cook until the beans are tender and the noodles are cooked, 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. 

Once the mince is cooked, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's 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 to the mince 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 and 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 with salt, pepper and more lime juice if needed. Add a splash of water to loosen if needed.