Barbecued pork skewers and noodles

Lightly oil a large oven tray. Cook noodles, following pack instructions, then drain well and spread on prepared tray. Put a sheet of baking paper over noodles, top with a second tray and weigh down to flatten noodles. Refrigerate or set aside at room temperature.

To make marinade, use a mortar and pestle to crush garlic, salt, lemongrass and coriander. Add tom yum paste and mix to combine, then stir through vegetable oil.

Put marinade in a large bowl. Add pork strips and set aside to marinate.

To make dressing, use clean mortar and pestle to grind garlic, chilli, sugar and salt into a paste. Stir through lime juice and fish sauce and set aside.

Thread pork onto pre-soaked bamboo skewers. Preheat a barbecue hotplate or large frying pan over a high heat. Add skewers and cook for 3-4 minutes on each side, basting with marinade. Transfer to a serving plate.

Cut noodle mat into 8 even pieces. Put 2 pieces on each of 4 serving plates. Arrange remaining ingredients on a large platter. To serve, top noodle mats with a little of the lettuce, onion, mint, basil and peanut. Top each plate with a pork skewer and spoon over dressing.