Make sure the noodles are soaked and that you have rinsed them under cold water after cooking (you can do this the day before).

Cut the spring onion into thin slices, the onion into half-moons, the lime into halves and wedges, the garlic into fine chunks and the peanuts into coarse chunks.

Heat a little sunflower oil in a wok and fry the chicken until tender, seasoning with salt and pepper. When the chicken is almost cooked, add the shiitake mushrooms.

While the chicken is cooking, prepare the sauce. In a bowl, mix together the ketchup, fish sauce, sugar, peanut butter, chilli flakes, soy sauce, garlic and the juice of half the lime.

Remove the chicken and shiitake from the wok and set aside.

Heat a little more oil (if necessary) in the wok and add the eggs. Fry for a moment and then stir to form a kind of scrambled egg.

Add the onion and fry for a while, then add the chicken, then the noodles and finally the sauce. Add the bean sprouts and spring onion. Stir for 1-2 minutes.

Serve in a bowl and garnish with fresh coriander, finely chopped peanuts and the remaining lime wedges. Enjoy your meal!