Step 1 Mix the sauce ingredients together in a bowl.

Step 2 Heat 1 tbsp oil in a large heavy based pan or wok over a high heat. Pour the whisked egg in and swirl to cover the base like a pancake. Cook for 1 minute until set. Remove and allow to cool before slicing into thin strips.

Step 3 Add the remaining 1 tbsp oil and add the garlic and onion, cook for 30 seconds.

Step 4 Add the pork confit, pepper and carrots and cook for 3 minutes.

Step 5 Add the bean sprouts, spring onions, noodles and the sauce. Toss gently for about 2 minutes.

Step 6 Serve immediately, sprinkled with the toasted peanuts, strips of egg pancake and the coriander. Squeeze over the lime juice to taste before eating. Add soy sauce if required.