Green Thai Vegetables with Coconut and Rice Noodles

Cook the rice noodles in salted water according to the packet instructions.

Blanch the beans in boiling salted water for 5-6 minutes.

Refresh in cold water and drain.

Lightly oil 2 bamboo steamers.

Put the spring onions, pak choi, beans and snow peas into the bamboo steamers.

Bring water to a boil in a wok, place the covered steaming baskets over the wok and steam for 5-6 minutes.

Put the coconut milk into a pan with the tom yum paste and bring to a boil. Boil for 4 minutes.

Add the coconut, lime juice and fish sauce to taste.

Put the vegetables on plates with the noodles and coconut sauce and serve garnished with coriander and chilli.