• Roughly chop the mushrooms.
• Halve, peel and thinly slice the onion. 
• Halve the lime.
• Peel and grate the garlic (or use a garlic press) and ginger.
• Trim and thinly slice the scallion.

TIP: Use a teaspoon to easily scrape away the ginger's peel.

• Place a pan over medium heat (no oil). Boil a pot of salted water for the noodles.
• Once the pan is hot add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
• Return the (now empty) pan to high heat with a good glug of oil.
• When hot, fry the onion, garlic, ginger, and mushrooms until fragrant, 7-8 mins.

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

• When the water is boiling, cook the noodles until softened, 4-6 mins.
• Drain in a sieve and return to the pot (off the heat).
• Drizzle with oil and toss to prevent sticking.

• Trim the pak choi, separate the leaves and halve each leaf lengthways. 
• Add the pak choi to the veg. Cook until softened, 2-3 mins.
• Stir in the teriyaki sauce, red Thai paste (use less to make it less spicy for kids), the juice of half the lime and 100ml water (double for 4p). Mix carefully.
• Season with salt, pepper and sugar—all to taste.
• Stir in the egg noodles, cover and cook, 1-2 mins.

TIP: Add a splash of water if the sauce is too thick.

• Meanwhile, place a separate pan over medium-high heat with a drizzle of oil.
• Once hot, fry the eggs (1 per person), until the white is cooked and the yolk is your desired firmness, 4-5 mins.

• Share the noodles between your bowls.
• Top with your fried egg, seasoned with salt and pepper.
• Sprinkle with sesame seeds and sliced scallion.
• Chop any remaining lime into wedges and serve alongside.