Pad Thai

Heat wok and when at right temperature (hold your hand over the wok above and you will feel the hot air rising), add oil and eggs. Season with salt and pepper. Cook eggs until done, cutting them into pieces with a wooden spoon as you go. Remove from wok and set aside.

Keep heat going and add sesame oil, garlic, ginger and chicken mince. Season with salt and pepper. Break up the mince with the spoon so it cooks faster and is cooked thoroughly.

Make the sauce by combining fish sauce, sugar and lime juice in a medium-sized bowl. Stir to combine and set aside.

Add chili and shallots, then return eggs to wok. Pour sauce in and stir to combine.

In a heat proof bowl, add enough boiling water to cover noodles and stir to break them up. Leave for approximately 4 minutes.

Remove noodles from the bowl, rinse and then cut into inch-long pieces with kitchen scissors. Add noodles to wok and stir through.

Serve with fresh coriander, shallots, nuts and a squeeze of fresh lime juice.