Pad See Ew Chicken Noodles

Slice the chicken thigh into strips then add to a small bowl with fish sauce and pinch of salt, and set aside in the fridge. Mince the garlic and cut the broccoli into 3cm chunks. Set aside.

If your fresh rice noodles are stiff, add them to a microwave safe bowl and microwave in 1 min bursts until the noodles are soft and pliable enough to roll out into long strands. Add the dark soy sauce, toss well and set aside at room temperature.

For the dipping sauce, mince the garlic and finely slice the chilli. Combine both with the rice vinegar in a small bowl.

Combine all the noodle sauce ingredients in a small bowl and mix well.

The remaining steps will happen very quickly so ensure all your ingredients are at arm’s length: Heat a generous glug of sesame oil in a large pan set over a high heat. When the pan is hot, add the chicken and leave to cook, without moving it, for 2 mins on each side until golden. Turn the heat down to medium and remove the chicken.

Add another glug of sesame oil then cook the garlic for 30 seconds or until lightly golden. Crack the eggs into the garlicky oil, and scramble into large chunks. Add the greens, noodles and ½ of the noodle sauce. Toss everything well and cook for 1 min.

Return the chicken to the pan along with the bean sprouts then toss well. Leave the noodles to caramelise without interference for 30 seconds, then toss and repeat until the noodles are slightly charred. Add some of the remaining noodle sauce, if needed for flavour and moisture.

Divide the noodles between bowls and top with sliced cucumbers, dipping sauce, roasted peanuts and crispy shallots.