400g Panggang Paste

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50g sriracha chilli sauce

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700g dried rice stick noodles (around 3mm width) (to make approx. 1.4kg cooked noodles)

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1.2kg pork mince

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400g sliced peppers

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5 spring onions, sliced

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2 limes, juiced

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30g Thai basil or basil leaves

1. In a saucepan, pour boiling water over the noodles. Leave to sit for 10 minutes; drain, wash with cold running water and mix with a bit of oil to stop them sticking.

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2. In a pan, heat up some cooking oil to a medium high heat. Add pork mince; stir fry at high heat for 2-3mins to brown. Add peppers and spring onions; stir fry at medium heat for 3-4 minutes or until everything is cooked.

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3. Add noodles, Panggang Paste and sriracha chilli sauce; mix well and stir fry for 1-2 minutes. Remove from heat and mix in lime juice and basil leaves. Serve.