Pad’s Thai

Peeling ginger is about as easy as falling off a log backwards. Hold the ginger in one hand and peel off the skin using the edge of a spoon. Now just chop the ginger nice and finely.

Once the water has come to the boil, add in your green beans for 2 mins. After 2 mins, scoop the beans out of the water and run them under a cold tap to cool them down (i.e. ‘refresh’ them). They should still have a good bit of crunch left in them. Save the water for your noodles.

Cook your noodles (1 or 2 nests depending on how hungry you are) in the boiling water for around 4 mins or until ‘al dente’ (i.e. there is a hint of firmness left in the middle). Keep ½ cup of the noodle water aside, before draining the noodles and placing them in cold water until you need them.

Mix the tamarind sauce with the muscovado sugar and the soy sauce. Keep it to the side for later.

Heat 1 tbsp of oil in a large non-stick frying pan on high heat. Once it’s really hot, add in your garlic, chilli and ginger for 30 seconds. Next, add in your green beans and the white parts of the spring onion.

After a minute, throw in your drained noodles. Add your soy sauce mixture together with 2 tbsp of the reserved noodle water (this should loosen up the noodles nicely). Cook for a further minute whilst you toss all the ingredients together.