Pad Thai with Chicken and Rice Noodles

Instructions

• 1
  Cut the chicken breast into thin strips. Peel the carrot and cut it into very fine sticks (julienne). Peel the garlic and finely chop it along with the coriander. Cut the green onion into pieces about 2 cm long, cutting the thicker part of the stem in half lengthwise.
• 2
  Place the rice noodles in a large bowl. Boil water in a kettle or pot and pour the boiling water over the noodles, letting them soak according to package instructions (until flexible but still firm). Drain them and set aside.
• 3
  In a small bowl, mix all the ingredients for the sauce: fish sauce, brown sugar, and lime juice. Stir occasionally to ensure the sugar has completely dissolved.
• 4
  Heat a large pan or wok without oil. Add the peanuts and toast them for 1-2 minutes over medium heat until golden. Remove them to a small bowl. In the same pan, heat one tablespoon of oil and add the chicken. Season with a pinch of salt and fry for 2-3 minutes on each side until nicely browned. Remove the chicken from the pan.
• 5
  Heat the second tablespoon of oil in the pan, add the chopped garlic and chilli flakes. Sauté them for 30-60 seconds over medium heat. Add the carrot and sauté everything for another 1 minute. Crack the 2 eggs directly into the pan and stir continuously for 60-90 seconds until the eggs are cooked but remain slightly moist.
• 6
  Add the drained noodles, mung bean sprouts, green onion, fried chicken, and prepared sauce to the pan. Cook everything together, stirring constantly, for 1-2 minutes until the noodles are perfectly cooked through and have absorbed the sauce.
• 7
  Divide the mixture into 3 plates. Roughly chop the toasted peanuts and sprinkle them over each portion. Garnish with fresh coriander and serve immediately with lime wedges on the side.