Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.

Fill and boil a kettle. 

Empty the broth into a pan and put over a medium heat with a lid on.

Wipe the mushrooms clean and slice into 1/2cm slices. Peel and finely slice the garlic.

Rinse the chillis, beansprouts, spring onions and herbs.  Put the beansprouts to one side and roughly chop everything else. Cut the limes into quarters.

Put everything to one side.

Once the kettle has boiled, pour boilng water over the rice noodles in a separate pan or bowl.

Remove the noodles from the pan and rinse under fresh water after 2 mins. They should be a little bit “al dente” as they will continue cooking in the bowl.   Add them to your bowl(s).

Heat a little oil in a frying pan on a medium heat and then fry the garlic for 1- minutes until golden brown, taking care not to let it burn. Once golden push to the side and add the mushrooms frying for a further 1-2 minutes to soften. Set aside until ready to assemble.

Pour the mushrooms and garlic on top of the noodles.

The broth should be boiling by now. Once you’re happy that it is, pour it on top of the noodles and mushrooms.

Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat (be careful, they are HOT!) and the herbs for freshness. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you.

ENJOY!!