Fill your kettle and boil it. Pop half the pack of pad Thai noodles into a deep dish or bowl. Pour over enough boiling water to cover, and set aside to soak for 5-6 mins. The noodles will soften but still have a little chew. If they still taste a little chalky, soak for another 2 mins.

Meanwhile, chop the broccoli into small florets (you can keep the stalk for stir-fries). Trim, peel and slice the carrot into thin 3 cm-long matchsticks. Peel and finely grate the ginger. Thinly slice the chilli, flicking out the seeds and white pith for less heat.

Whisk 1 tbsp tamari with 1 tbsp honey and 1 tbsp freshly squeezed lime juice. Set aside.

Set a large frying pan on a medium-high heat. Add ½ tbsp oil and the peanuts. Fry for 1 min, stirring. Stir in the ginger and chilli and cook for 30 secs. Add the broccoli and carrot. Stir fry for 4-5 min.

The noodles should be done soaking. If they're ready, drain and rinse with cold water, then tip back into the dish. Drizzle in ½ tbsp oil and gently turn to coat them in the oil. Stir the noodles into the warm veg, keeping them on the heat for 1 min. Mix in the dressing. Take off the heat, taste and add a pinch of salt if you think the salad needs it.

Finely chop the coriander. Serve the noodles topped with coriander leaves and an extra squeeze of lime juice.