Heat wok and when at right temperature (hold your hand over the wok above and you will feel the hot air rising) add the oil and eggs. Season with salt and pepper.
Cook the eggs until they are done, try and cut them with the wooden spoon as you go so that this task is done and doesn’t have to be done separately having set the egg aside. Remove from wok and set aside.
Keep the heat going and add the sesame oil, garlic, ginger and chicken mince, then season with salt and pepper. Break up the mince with the spoon so that it cooks faster and it is cooked thoroughly.
Make the sauce by combining the fish sauce, sugar and lime juice in a medium sized bowl, stir to combine and set aside.
Add the chilli and shallots and then return the eggs to the wok. Pour the sauce in and stir to combine.
In a heat proof bowl add enough bowling water to cover the noodles and stir to break them up. Leave for approximately 4 minutes.
Remove the noodles from the bowl, rinse them and then chop into inch long pieces with kitchen scissors.
Add the noodles to the wok and stir through with the rest of the meal.
Serve with fresh coriander, shallots, nuts and a squeeze of fresh lime juice.