• Boil a large pot of water. Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the chicken until golden brown and cooked through, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Transfer the chicken out of the pan and cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, trim and thinly slice the scallion.
• Juice half the lime and cut the rest into wedges. Peel and grate the garlic (or use a garlic press).
• Trim then grate the carrot (no need to peel). Trim the pak choi, then thinly slice widthways.
• Cook the noodles in the boiling water until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop them sticking together.

• Return the pan to a high heat with a drizzle of oil.
• When hot, add the pak choi, garlic and carrot with a pinch of salt and pepper. Cook until tender, 3-5 mins.
• In a bowl, stir together the lime juice, soy sauce and peanut butter.
• Add half the scallion. 
• Loosen with a splash of water.

• Whisk 1 egg (double for 4p) in a bowl with a pinch of salt and pepper.
• Shift the veg to one side of the pan.
• Pour the whisked egg into the empty side of the pan and gently stir to create a scrambled texture.
• Stir-fry everything together for 2-3 mins.

• Add the chicken and sauce to the pan and mix well. 
• Gently toss the drained noodles in the sauce. 
• Season to taste with salt and pepper.

• Serve the pad thai in bowls and garnish with the remaining scallion. 
• Serve with lime wedges for squeezing over.