Yellow Thai Veggie 'Wave' Noodle Soup

a) When boiling, add the noodles and tenderstem broccoli to the water and cook until tender, 4 mins.

b) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the Thai style spice (add less if you or your kids prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.

c) Stir in the peanut butter and coconut milk and mix well until combined. 

d) Add the water and sugar for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and stir until everything is well combined. 

a) Add the pak choi to your sauce.

b) Stir well and cook until pak choi is tender, 2-3 mins.

a) Add the drained noodles and broccoli to the coconut sauce.

b) Bring to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick, you want a soupy consistency!

c) Stir in the soy sauce and squeeze in some lime juice.

d) Taste, add more salt, sugar or lime juice if needed.