200 g noodles
2 pcs mini pak choy

A bunch of broccolini

A bunch of spring onions

1 cup frozen edamame beans

1 lime

1/2 can of coconut milk

1-2 tbsp fish sauce

1 tbsp soy sauce

1 tbsp peanut butter

1 tbsp red curry paste

1 tbsp liquid garlic

1 tbsp liquid chili

1 tbsp liquid ginger

A handful of peanuts

Step 1 Boil the noodles. Pour cold water on the finished noodles to make sure they won't stick together.

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Step 2 Chop the spring onions and seperate the white and green pieces. Cut the buttom of the Pak Choy and cut the broccolini. Cut the lime in half and save 1/2 for serving.

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Step 3 Pour boiling water on the frozen edamame beans. When they're no longer frozen, seperate them from the water.

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Step 4 Heat up a wok and melt 1 tbsp of the sticky part of the coconut milk. Add the red curry paste and fry the white part of the spring onions in it for 1 minut. Add Peanut butter and mix it carefully.

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Step 5 Add the Pak Choy and the broccolini. Let it fry for 1-2 minutes. Add the rest of the coconutmilk, soy sauce, fish sauce and 1/2 the lime. Taste the sauce with liquid chili, ginger and garlic. Then, add the noodles and edamame beans. Mix the dish in the wok and make sure to heat up the noodles before serving.

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Step 6 Sprinkle chopped peanuts and the green part of the spring onions on top and serve with a lime boat on the side.