Unwrap 2 bundles of Thai brown rice noodles and pop them into a large bowl or dish. Pour over enough cold water to completely cover the noodles. Set aside to soak for 30 mins. Soaking them like this softens the noodles without making them too sticky.

While the noodles soak, trim and peel the carrot then use the vegetable peeler to peel thin ribbons off the carrot. Peel down to the core, then thinly slice the core. Pop the carrot into a large mixing bowl. Halve the red pepper, scoop out the seeds and white pith, then finely slice the pepper. Add it to the carrot.

Trim the roots and any ragged greens off the spring onions. Finely slice the spring onions and add them to the bowl. Trim any leaves off the radishes and discard them. Halve, quarter or slice the radishes, depending on how large they are. Add them to the bowl.

Add the peanut butter to a small bowl. Drizzle in the honey and 1 tbsp of the tamari (keep the rest for later) and squeeze in the lime juice. Add 1 tbsp oil and stir to make a thick dressing. Taste and add a splash more tamari if you think it needs it.

Pick the coriander leaves off their stalks, and discard the stalks.

When the noodles are soft, drain them (the noodles should be tender and, if you bite into one, not chalky). Add the noodles to the bowl of veg. Pour in the peanut sauce and use 2 forks to pick everything up and drop it a few times to mix the noodles, veg and sauce together.

Divide the salad between 2 plates or bowls and garnish with the coriander leaves to serve.