Bring a pot of water to boil. Cook the noodles according to the packet instructions.

Heat a frying pan. Once hot add the peanuts and fry until golden. Take the peanuts off heat and crush. Set aside for later.

Crush the garlic, add sesame oil, soy sauce, tamarind paste, chili sauce and add in half the lime juice.

Slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the bok choi, and fry for 4 minutes.

Add the noodles, sauce, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.

Fry the eggs and cook for 3 minutes, add a pinch of chili flakes.

Trim the lettuce and place a few in each bowl. Add the noodles.

Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges and extra soy sauce.