Pad Thai with chicken and bean sprouts

Prepare the rice noodles according to the package instructions. Drain them.

Heat a little oil in a wok or large frying pan over medium heat. Add the chopped garlic and shallot along with the finely chopped chili peppers. Stir-fry briefly until fragrant and colored.

Cut the chicken into thin strips, mix in the red curry powder, and add to the pan. Stir-fry until the chicken is cooked through.

Push the ingredients to one side of the pan and add the beaten eggs to the empty space. Stir the egg until it starts to set, then mix it with the other ingredients.

Add the soaked rice noodles to the pan. If they stick together, rinse them again with warm water. Deglaze with the classic Pad Thai sauce made from tamarind, fish sauce, water, cane sugar, and lime juice that you first mix together. Stir-fry for a few more minutes. Adjust the quantities to taste.

Add bean sprouts and spring onion to the pan and stir-fry for another minute so that the bean sprouts remain crunchy. Serve the Pad Thai on plates and garnish with chopped peanuts, fresh coriander, finely chopped spring onion, and lime wedges.