Pad Thai with chicken and soy sprouts

Prepare the rice noodles as stated on the package. Drain them.

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

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

Push the ingredients to one side of the pan and add the beaten eggs in the empty room. Stir the egg until it starts to solidify and then mix it with the other ingredients.

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

Add soy sprouts and spring onion to the pan and stir-fry for another minute so that the soy sprouts remain crispy. Serve the pad thai on plates and garnish with chopped peanuts, fresh coriander, finely chopped spring onion and lime segments.