Fill and boil your kettle. Thinly slice the mushrooms. Heat a glug of oil in a large saucepan over medium heat. When hot, fry the mushrooms until starting to brown, stirring regularly, 3-4 mins.

Meanwhile, put the noodles in a mixing bowl with a pinch of salt. Once your water is boiling, pour it over the noodles to completely submerge them. Cover the bowl with a plate. Set aside for 8-10 mins, before draining in a colander and returning the noodles to the bowl in cold water to stop them from cooking any more.

Add the green Thai curry paste and Thai garnish to the pan with the mushrooms. TIP: Add less if you're not a fan of heat! Cook for 30 seconds, stirring continuously, then pour in the coconut milk, water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder. Bring to the boil, then reduce the heat and simmer until reduced slightly, 6-8 mins.

In the meantime, trim the green beans then chop into thirds. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all) and the salted peanuts. Trim the spring onion then slice thinly.

Once the curry has reduced slightly, stir the green beans into the pan. Cook until the green beans are tender, a further 8-10 mins, then stir in the spinach a handful at a time. Cook until just wilted. Drain the noodles again in the colander and combine with the curry and heat until piping hot, ensuring they are well coated. TIP: Add a splash of water if you think the sauce has thickened too much, it should be a soupy consistency.

To finish, stir the lime zest and half the coriander into the curry and season to taste with lime juice and soy sauce. Ladle into deep bowls and sprinkle with the chopped peanuts, remaining coriander and spring onion. Enjoy!