- 35g peanuts
- 2 shallots
- 1 celery stick
- 1 carrot
- 200g spring greens
- 1 cayenne chilli
- 3 garlic cloves
- A thumb of ginger
- 1 tbsp olive, coconut or sunflower oil
- 250g beef stir-fry strips
- 2 tbsp water
- 50g tamari
- 40g honey
- 2 nests of pad Thai noodles
- 1 lemon
1. Tip the peanuts into a dry wok or deep frying pan. Set over a medium heat. Toast the peanuts for 4-5 mins, shaking the pan, till they’re browned and smell nutty. Tip out into a clean tea towel, wrap and leave to cool.
2. Prepare the veg for the stir-fry. Peel and finely slice the shallots. Trim the ends off the celery and finely slice it into crescents. Trim and peel the carrot and finely slice it into thin batons. Finely shred the spring greens, discarding any really thick cores.
3. Halve the chilli. Flick out the seeds and white bits (or keep them in for extra heat). Finely slice the chilli. Peel and grate the garlic and ginger. Put a large pan of water on to boil.
4. Rub the peanuts in the tea towel to rub off as much of the skins as you can. Roughly chop the peanuts and set to one side.
5. Put the wok back on a medium heat and warm for 2 mins. Add 1 tbsp oil and the beef stir-fry strips. Stir fry for 3-5 mins till the beef is browned all over. Lift out of the pan and pop onto a plate.
6. Add the shallots, celery, carrot and spring greens to the wok with 2 tbsp water. Stir fry for 4-5 mins till the veg look tender and are a little charred. Add the beef back in with any juices from the plate.
7. Add the chilli, garlic and ginger to the wok. Pour in the tamari and honey and stir to mix. Stir fry for 2-3 mins to warm everything through. Squeeze in the juice from the lemon. Take off the heat.
8. The water should be boiling by now. Add 2 nests of pad Thai noodles and simmer for 3-4 mins till soft. Drain and add to the wok. Pop back on the heat. Toss to mix the noodles with the stir fry, and make sure everything is hot.
9. Divide the pad Thai between 2 warm bowls or plates. Scatter over the peanuts to serve.