Fill your kettle and boil it. Fill a pan with the hot water and bring back to the boil. While the pan comes to the boil, pop the steaks on a plate and pierce them all over with a fork. Rub the Thai red curry paste into them on both sides, then set aside while you prepare the lime and ginger dressing.

Finely grate the lime zest into a bowl and squeeze in the juice. Peel and finely grate in the ginger. Roughly chop the coriande,r leaves and stalks, and add half to the bowl with a large pinch of salt and 1 tbsp oil. Whisk with a fork to combine and make a dressing. Set aside.

The water in the pan should be boiling by now. Add half the pack of pad Thai noodles (1 nest) and simmer for 4-5 mins till the noodles are soft but still with some bite.

While the noodles simmer, put a deep frying pan on a high heat for 2 mins. Add 1/2 tbsp oil and the steaks. Fry for 30 secs-1 min on each side, depending on how well done you like your steaks. Transfer to a clean plate or board, loosely cover with foil and set aside to rest for 5 mins.

Add another 1/2 tbsp oil to the pan and tip in the stir-fry veg. Stir fry for 3-4 mins, till the veg have softened a little. While the veg are frying, make sure you have drained the noodles.

Add the noodles to the frying pan and toss everything together to mix. Pour over the lime and ginger dressing and toss to mix. Divide the noodles between 2 warm plates. Slice the steaks and lay them over the noodles. garnish with the remaining coriander to serve.