Combine all the sauce ingredients with 4 tbsp of water into a blender and blitz until they become a smooth paste.
Put a large deep pan onto a medium heat and add the sauce mix, red peppers and chilli. Cook for a few minutes until the peppers and chilli soften.
Once softened, add the coconut milk and simmer for 8 minutes.
Meanwhile, toast the peanuts in a dry pan on a medium heat until they take on some colour, being careful not to burn them, then take off the heat.
Next, add the noodles, broccoli and fish to the coconut milk broth and simmer for 3 minutes so they are soft and cooked through.
Divide between 4 bowls and garnish with the chopped coriander, Thai basil and toasted peanuts.