Thai Noodles Pad Thai

INSTRUCTIONS

• 1
  Cut the chicken breasts into thin strips. Peel the carrot and cut it into thin strips. Peel the garlic and chop it finely along with the coriander. Cut the spring onion into pieces about 2 cm long and cut the thicker part of the stem in half.
• 2
  Now prepare a bowl and put the rice noodles in it. Then bring enough water to a boil in a kettle (or pot), pour the boiling water over the noodles, and set them aside for now.
• 3
  Next, mix all the sauce ingredients in a small bowl and set the bowl aside. Stir the sauce occasionally to ensure the sugar dissolves well.
• 4
  Once the noodles have softened, drain them and heat a large pan dry. Add the peanuts to the hot pan and roast them for 1–2 minutes over medium heat. Transfer the roasted peanuts to a small bowl, return the pan to the stove, and heat 1 tablespoon of oil in it. Then add the sliced chicken breasts to the pan, season with salt, and fry until golden brown for 2–3 minutes on each side. Transfer them to a small bowl, heat another tablespoon of oil in the pan, add the chopped garlic and chili flakes, and fry for 30–60 seconds over medium heat. Then add the sliced carrot and fry everything for 1 minute over medium heat. Next, crack 2 eggs into the pan and fry the contents of the pan, stirring constantly, for about 60–90 seconds over medium heat until the egg mixture reaches the consistency of scrambled eggs (it should remain slightly moist). Then add the drained noodles, bean sprouts, chopped spring onion, roasted chicken, and prepared sauce to the pan and cook the entire mixture, stirring constantly, for 1–2 minutes over medium heat until the noodles are completely soft.
• 5
  Divide the finished mixture into 3 plates. Then coarsely chop the roasted peanuts and sprinkle them over each portion of the noodle mixture. Finally, sprinkle each portion with chopped coriander and serve.