Chicken Pad Thai

From Anne's Food

Serves 2 chicken - 3 thigh fillets or one breast 2 garlic cloves vegetables - for example, a bit of zucchini, red or yellow pepper, snow peas, mushrooms... 200 g stick rice noodles 2 eggs pad thai-sauce (homemade or shop-bought) soy sauce ancho chili powder peanut oil to serve: peanuts fresh coriander sriracha hot sauce Cut the chicken into bite-sized pieces. Finely mince the garlic. Cut all the veggies in thin sticks or slices. Soak the rice noodles in hot water until soft - the time will depend on how thick they are. Beat the eggs in a bowl. Heat some peanut oil in a wok or large frying pan. Fry the chicken and garlic for a few minutes. Add the veggies and stir-fry for a few more minutes. Move everything in the pan to the side to get some room for the eggs, then add them. Stir them a little, so you end up with a scrambled omelet. When the eggs are set, add pad thai-sauce, noodles, soy sauce and some chili powder. Stir everything and season with more spices if you'd like. Serve straight away, with fresh coriander, chopped peanuts and some hot sriracha sauce. A wedge of lime is also nice!