Cook the noodles – Cook the rice noodles as per the packet instructions until just softened (cook in boiling water for 2–3 minutes). Once the noodles have softened and are pliable, immediately rinse them under cold tap water and drain.

Cook the chicken – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds or until fragrant.

Add the chicken and cook for 1–2 minutes until it changes colour from pink to white.

Add the other ingredients – Stir through the tomato paste followed by the red curry paste.

Add the green beans and the coconut milk and cook for 2 minutes or until the sauce has slightly thickened and the beans have slightly softened.

Combine everything – Stir through the capsicum and cooked noodles. Cook for a further 1 minute until the capsicum and noodles are heated through.

Serve – Top with crushed peanuts and a squeeze of lime juice and serve.