Slice the chicken breast across the grain into thin strips.

Place the rice noodles in a bowl and cover with boiling water. Leave to soften for 5 minutes. Rinse in cold water and drain well. Coat your hands in a tablespoon of oil and then run your hands through the noodles to help prevent sticking.

Heat a tablespoon of oil in a wok and then carefully swirl to coat the surface. Add the beaten eggs to the pan and swirl to make a very thin omelette. Once cooked, run a knife around the edge of the wok and turn the omelette out. Slice the omelette into strips and then set aside.

Zest and juice two of the limes and then cut the remaining lime into quarters or small segments. Pick the coriander leaves from their stalks.

Peel and dice the garlic. Thinly slice the spring onions and the red chilli. Add the remaining oil to the wok and heat through. Add the sliced chicken and garlic and toss over a high heat. In turn, add the noodles, omelette strips, beansprouts, spring onions, shrimp paste, fish sauce, tamarind and the zest and juice of the two limes. Finish by adding the chilli powder and the sugar, tossing constantly over high heat

Scatter the crushed peanuts, coriander leaves and quartered limes on top of the pad thai to serve.