Trim and peel the carrots, then slice into thin batons. Peel and finely slice the shallots. Trim the ends off the runner beans and discard. If they have a thread, run a vegetable peeler down each side to remove the string. Slice them into 3 cm lengths.

Simmer the runner beans in a pan of boiling water for 2 mins. Lift out of the pan with a slotted spoon or tongs and set aside. Bring the water back to the boil.

Add half the pack of noodles. Simmer for 3 mins. Drain the noodles and cool under cold running water. Tip them into a bowl. Add ½ tbsp oil and toss to coat. Set aside.

Chop the chicken into small chunks. Crack the eggs into a bowl and beat them together with a pinch of salt. Warm ½ tbsp oil in a wok or deep frying pan over a medium heat. Add the chicken.

Stir fry the chicken for 5 mins till it’s golden all over. Transfer to a plate and set aside. Add the carrot and shallots to the pan. Stir fry for 5 mins.

Add the runner beans to the pan with the curry paste. Stir fry for 2-3 mins till the veg are all soft. Pour in the beaten egg. Stir fry for 1-2 mins so the egg scrambles.

Pop the chicken back into the pan. Add the noodles. Toss together over the heat for 1 min to warm through. Serve topped with half the pot of bean sprouts, some coriander leaves and the sweet chilli sauce.