Peel and finely grate the ginger into a bowl. Pour the sweet Thai sauce into the bowl. Add 2 tsp hot red pepper oil and a pinch of salt and whisk together. Set to one side.

Warm a large frying pan or wok pan over a medium heat. Tip in the peanuts and toast for 2-3 mins. Tip into a bowl and set aside to cool. Trim the roots and top 3cm off the spring onions and thinly slice them.

Place the pan back on the heat and add 1 tbsp olive oil. Add the spring onions and a pinch of salt and cook on a medium-low heat for 3-4 mins till golden. Lift out onto a plate lined with kitchen paper to drain.

Fill a medium pan of with water and brig to a boil. Add 2 bundles of noodles and cook for 3 mins till tender. Drain and rinse with cold water, then shake dry and tip back into the pan. Add the gingery sweet chilli sauce and toss to coat the noodles.

Trim and peel the carrot. Cut it lengthways into thin slices, then slice those into long thin matchsticks. Trim the courgette and cut it to match. If you have a julienne peeler or sprialiser you can use that instead.

Finely chop the mint leaves. Zest the lime and cut it into wedges. Roughly chop the peanuts. Cut the ends of the lettuces. Separate the leaves and arrange them on a serving platter or 2 plates.

Set the pan you used to cook the spring onions back on the heat. Add 1 tbsp olive oil and the carrot and courgette. Cook for 1 min to just soften them. Tip in the noodles and broccoli sprouts. Cook and stir for 2 mins.

Fill the lettuce leaf cups with the veg noodles and top with the peanuts, mint and crispy spring onions. Squeeze over the lime wedges to serve.