Shredded Chicken

a) Heat a splash of oil in a frying pan on high heat. Sprinkle the Thai spice over both sides of the chicken (use less if you don't like spice) Add the chicken to the pan and brown for 1-2 mins on each side. b) Lower the heat to medium, add the water (see ingredients for amount) and cover with a tight fitting lid. Cook for 10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

a) Meanwhile, halve the pepper, then remove the core from the pepper and thinly slice. b) Halve, peel and thinly slice the shallot. c) Roughly chop the coriander (stalks and all). d) Zest, then juice the lime. e) Crush or finely chop the peanuts.

a) Heat a splash of oil in another frying pan over high heat. b) When hot, stir-fry the pepper and shallot until softened, 3 mins. c) Transfer to a bowl, we will add them to the noodles later.

a) Mix the lime zest, mirin, soy sauce and lime juice together in a small bowl. b) Stir in the sugar and oil (see ingredients for amount) and half the coriander.