- A thumb of ginger
- 50g sweet chilli sauce
- 35g peanuts
- 2 spring onions
- 2 bundles of Thai rice noodles
- 1 carrot
- 1 courgette
- A handful of mint, leaves only
- 1 lime
- 2 mini romaine lettuces
- 100g broccoli sprouts
- 2 tsp + 2 tbsp olive oil
- Sea salt
Peel and finely grate the ginger into a bowl. Pour the sweet chilli sauce into the bowl.Add 2 tsp oil, a pinch of salt and whisk together. Set to one side.
Warm a pan over a medium heat. Tip in the peanuts and toast for 2-3 mins. Tip onto a clean tea towel and set aside to cool. Trim the roots and top 3cm off the spring onions and thinly slice.
Place the pan back on the heat and pour in 1 tbsp olive oil. Add the spring onions and cook with a pinch of salt on a gentle heat for 3-4 mins till golden. Spoon onto a plate lined with kitchen paper to drain.
Bring a pan of water to a boil. Add 2 bundles of noodles and cook for 3 mins till tender. Drain and run briefly under cold water. Shake off any excess water and tip back into the pan. Add the gingery sweet chilli sauce and toss. This will stop the noodles from sticking together.
Trim and peel the carrot. Cut into thin slices, then cut into long thin matchsticks. Trim the courgette and cut that into thin slices. Cut the slices into thin matchsticks, or use a julienne peeler or sprialiser if you have one.
Finely chop the mint leaves. Zest the lime then cut it into wedges. Rub the skins off the peanuts using the tea towel. Roughly chop the peanuts. Cut the ends from the lettuces. Unfurl 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. Add the carrot and courgette strands. Cook for 1 min to just soften them. Tip in the noodles and broccoli sprouts. Cook and stir for 2 mins.
Using tongs, place the veg noodles into the lettuce cups. Scatter over the peanuts, mint and crispy spring onions. Squeeze over the lime wedges.