- 1 In a large pan, fry the squash with the garlic, ginger and chilli mix (saving a little chilli to garnish) in a splash of oil until golden.
- 2 Stir in the Cook With M&S Fragrant Thai Green Curry Sauce and stock, bring to the boil and simmer for 5 minutes.
- 3 Add the broccoli and cook for 5 minutes. Add the baby corn and sugar snap peas and cook for 2 minutes.
- 4 Pour boiling water over the noodles and leave to stand for 4 minutes, then drain and spoon into four bowls. Ladle the broth on top, then finish with the coriander, salad onions and peanuts.