The paste you make for this pad Thai is key. For best results use a pestle and mortar, or else blitz in a food processor. Do try and source coriander roots, not just the stems, they have a fresh aromatic taste that will transport you to the streets of Bangkok and sing through this humble noodle dish.

Soak the noodles in warm water until they are soft, then drain and set aside.

In a pestle and mortar, or food processor, make a paste from the garlic, coriander roots, red chilli and lime zest.

Heat the oil in a wok or a large, non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, until it becomes aromatic. Add the vegetables, half the spring onions and bean sprouts and cook for five minutes, or until just tender. Stir to coat.

Add the drained noodles and mix through. Add the lime juice, fish sauce, brown sugar and tamarind and cook for two minutes.

Pour in the beaten egg and mix through the noodles until just cooked – the trick here is to allow the eggs to slightly set before mixing. Using a tongs, twist the noodles onto serving plates and garnish with herbs, lime wedges, chopped salted peanuts, and the remaining spring onions and bean sprouts.