Place the noodles in a deep bowl and cover them with boiling water. Leave them to sit for 5 minutes, or until they are soft and then drain them and run them under cold water to cool them. Set the noodles aside.

Heat the oil in a wok and then add the garlic and ginger and cook them until fragrant (about a minute).

Add the carrot, wombok and most of the spring onions to the wok and cook, stirring until the vegetables have just softened (about 5 minutes).

Pour in the soy sauce, half the sweet chili and stir through the chicken then continue to cook for 2 minutes.

Turn off the heat and stir in the mint leaves then sit the mixture aside to cool a little.

Soak the rice paper sheets individually in boiling water until they soften then remove them to a tea towel. I use a plate of water to make mine.

Cut each sheet in half.

Starting with the chicken mixture, place a blob of it onto a serving platter. Top it with some noodles and one sheet of rice paper. Repeat until everything is used up finishing with rice paper.

Drizzle the remaining sweet chili sauce and spring onion, a few peanuts and some mint leaves over the top of the 'lasagna.'