Measure 1 tbsp tamarind paste out into a bowl. Add the tamari and 1 tbsp Worcester sauce and stir to mix. Set aside.

Halve the red pepper and scoop out the seeds and pith. Finely slice the pepper. Trim and peel the carrots, then slice them into batons about as a big as your little finger. Trim the roots and any ragged greens off the spring onions, then chop them into 2cm pieces. Peel and finely chop the garlic. Finely slice the chilli (for less heat, halve the chilli and scrape out the seeds and pith before slicing).

Fill and boil your kettle. Place 2 bundles of Thai brown rice noodles in a large heatproof dish or bowl. Pour over enough hot water from the kettle to cover them, then set aside to soak for 6-8 mins to soften. After 6 mins try a small bite of one. If it’s soft and not chalky, then drain the noodles. If not, soak for a few more mins then check again.

While the noodles soak, warm a deep frying pan or wok on a high heat for 2 mins. Add ½ tbsp oil along with the garlic and chilli. Sizzle for 15 secs, then add the red pepper, carrots and spring onions. Stir fry for 4-5 mins till just starting to soften, but still with plenty of crunch.

Pour in the tamarind sauce and bubble for 1 min, then add the drained noodles and half the pack of mung beans. Toss everything together to mix. Take off the heat and taste the noodles. Add a pinch of salt if you think they need it. Heap the noodles into 2 warm bowls and serve.