1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Boil a kettle, Add the wholewheat noodles to a pot and cover with boiled water until fully submerged. Bring to the boil over a high heat and cook for 5-7min until tender with a slight bite.
2. Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Peel and finely chop (or grate) the garlic. Slice the white parts of the pak choi, keeping the green leaves whole. Cut 2 [4] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper
3. Add the sheets of baking paper to a large baking tray. Add the white parts of the pak choi (reserve the green leaves), fish sauce, chopped garlic, ginger, a drizzle of vegetable oil and a generous pinch of salt to the baking paper. Give everything a good old mix up. Top with the mackerel fillets, skin-side up. Season the mackerel fillets with a pinch of salt.
4. Scrunch the edges of the baking paper together around the pak choi and mackerel fillets to form a sealed parcel. Put the baking tray in the oven for 15 min or until the mackerel is cooked.
5. Meanwhile, once done, add the green pak choi leaves to the noodles and cook for 30 sec further. Drain the noodles and pak choi and set aside.
6. Meanwhile, bash the peanuts with a rolling pin until finely crushed (keep them in the bag so you don't lose any!). Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'. Cut the red chilli[es] in half lengthways, deseed and chop finely. Trim the spring onions and slice them lengthways until you have thin strips.
7. Combine the Thai spice jelly and soy sauce with the chopped chilli (Can't handle the heat? Go easy!) – this is your Thai dressing. Once done, remove the sealed parcel from the oven and carefully set the mackerel fillets aside. Add the drained noodles, Thai dressing, carrot ribbons and spring onion strips to the roasted pak choi and give everything a good mix up. Serve the mackerel fillets, skin-side up, over the Thai noodle salad. Garnish with the bashed peanuts.