Elevate your Pad Thai with a surprising twist—tamarind paste.

Add the garlic paste to the chicken stock. Add the red curry and the mushrooms. Add the Pad Thai noodles and cook for 3 minutes. Add the shrimp and the bok choy until the noodles are cooked.

Add the paste and fry for 1 minute ... Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts.

John Torode's refreshing pad Thai salad is quick and easy to prepare ... adding a touch of water to bring it to a paste. Heat the oil in a large frying pan, add the chicken and cook until brown.