Chicken pad thai

Soak the noodles in warm water for 20–25 minutes until pliable but still firm. Drain.

Don't boil the noodles beforehand: they finish cooking in the wok, and overcooked noodles clump together.

Squeeze the juice from half the lime and cut the other half into wedges. Combine the juice with the fish sauce and sugar and stir until the sugar dissolves.

Cut the chicken into thin strips, finely chop the garlic and chili, and cut the green onions into 4 cm lengths. Roughly chop the peanuts.

Prep everything and keep it by the stove: the stir-fry takes under 10 minutes and there's no time to reach for the knife.

Heat the oil in a wok over high heat, fry the garlic for 20 seconds, add the chicken and stir-fry for 4–5 minutes until completely white with clear juices.

Push the chicken to one side, crack the eggs into the empty space and scramble them until set.

Add the noodles and sauce and stir-fry for 2–3 minutes, tossing constantly, until the noodles soak up the sauce. If it looks dry, splash in 2–3 tbsp of water.

Toss in the green onions and half the peanuts and divide between plates. Sprinkle with the remaining peanuts and chili and serve with lime wedges. Done!