Bangkok noodles with pak choi, cherry tomatoes and holy basil infused soy

Bring a large pot of water to the boil. Once boiling, cook noodles for 4 to 6 minutes until soft, stirring regularly.

Strain and cool under running water to prevent sticking.

Cut the pak choi in quarters lengthwise.

Remove the core (if any) from the celery and dice.

Peel and thinly slice the onion.

Peel and cut the carrot in half lengthwise, thinly slice on a 1 cm bias.

Cut the cherry tomatoes in half.

Roughly chop the coriander.

Put a large frypan (or pot, or better still, a wok), on medium-high heat with a good splash of oil.

Add the onion and fry for 30 seconds, stirring constantly.

Add the carrot and celery. Cook for about 2 minutes. Add the pak choi and cook for a minute.

Add three-quarters of the Bangkok curry paste and fry for a minute before adding the cherry tomatoes and a pinch of salt.

Add the noodles to the pot along with the holy soy and peanuts, mix well. Add the coriander, taste and add more holy soy, curry paste, or salt, as needed.

Serve with a wedge of lime.