season the chicken + 1 tablespoon of oil in a large frying pan or wok over a medium-high heat. add the chicken + fry until browned all over

cook the noodles according to the packet instructions, then drain + set aside

place the chicken, prawns, vegetables, ginger, garlic, chilli, chilli flakes + noodles in a large bowl + mix well

heat the remaining oil in a large wok or frying pan over a high heat, tip in the noodle mixture + stir-fry, ensuring the ingredients move around the pan + start to cook

tip in the eggs + continue to stir-fry until the vegetables start to caramelise + the egg cooks, about 3–4 minutes

add the pad thai stir fry sauce + fish sauce + toss through the ingredients, making sure the sauce does not stick to the pan. stir-fry for a further 2 minutes + then remove from the heat

divide between 2 serving plates + scatter with the fresh herbs. garnish with the peanuts, crispy fried shallots + a wedge of lime + serve immediately