Nan gyi thoke

Step 1: Mix 1 ⅛ lb boneless chicken thighs with ½ tsp ground turmeric and half the 1 tbsp fish sauce; leave in the fridge while you prepare everything else.

Step 2: Toast 6 tbsp chickpea flour in a dry frying pan over a medium-low heat for 5 minutes, stirring, until it smells nutty and turns light beige. Set aside 2 tbsp for tossing.

Step 3: Whisk the rest of the toasted flour with ½ cup cold water into a smooth, lump-free slurry.

Step 4: Heat 5 tbsp vegetable oil in a saucepan over a medium heat. Fry 2 onions for 8 minutes, until soft and golden, then add 6 garlic cloves and ⅔ oz fresh ginger for 2 minutes more.

Step 5: Stir in 2 tsp sweet paprika for 10 seconds, then add the chicken and fry for 5 minutes, until sealed and coated in red oil.

Step 6: Pour in 1 ¾ cups water and the rest of the 1 tbsp fish sauce. Simmer uncovered for 12 minutes, until the chicken is tender and reaches 165°F.

Step 7: Stir the slurry into the curry and cook over a low heat for 3–4 minutes, stirring, until it thickens to a creamy sauce that coats a spoon. Add a splash of water if it gets too thick.

Step 8: Lower 4 eggs into boiling water and cook for 10 minutes for firm yolks. Cool in cold water, peel and halve.

Step 9: Soak 1 red onion in iced water for 10 minutes, then drain well.

Step 10: Cook 14 oz thick round rice noodles following the packet until tender but still springy. Drain, rinse under warm water and drain very well.

Step 11: Toss the warm noodles with a ladle of the curry oil and the reserved toasted flour until every strand is coated.

Step 12: Divide between plates, spoon over the chicken curry and top with egg halves, onion, 1 handful fresh coriander, 2 tbsp crispy fried garlic, 2 tsp chilli oil and 5 ½ oz fried fish cakes. Serve with 2 limes and mix everything together at the table.