Put a large, covered pan of salted water on to boil. Pop the peanut butter in a bowl and stir in 1 tbsp tamari. Peel and finely chop the garlic. Halve the chilli and scoop out the seeds and white pith (or leave them in for more heat). Finely chop the chilli. Add the garlic and chilli to the bowl. Stir, adding 2-3 tbsp hot water till the sauce is smooth.

Trim and peel the carrots then thinly slice them on the diagonal. Finely chop the coriander stalks, setting the leaves aside. Slice the mushrooms into 1cm-thick pieces. Slice the leaves off the radishes and discard them (or keep them for adding to salads). Rinse the radishes and shake dry, then halve or quarter them. Trim the roots and any ragged greens off the spring onions and thinly slice the spring onions on the diagonal.

Warm a wok or deep frying pan on a mediumhigh heat for 2 mins. Add 1 tbsp oil along with the carrots, mushrooms, radishes and coriander stalks. Stir fry for 3-4 mins till golden and just cooked. Take off the heat and pop on a lid, or cover with a baking tray, to keep the veg warm.

The pan of water should be boiling by now. Add 2 bundles of rice noodles and simmer for 3-4 mins till softened. Drain the noodles and return them to the pan. Pour in the peanut sauce and stir to coat the noodles.

Add the peanutty noodles to the veg in the wok and toss together over a medium heat for 2 mins.

Heap the noodles and veg into a couple of warm bowls. Top with the spring onions and coriander leaves to serve.