Chicken Pad Thai - cooking recipe

Ingredients

10 oz rice stick (Pad Thai) noodles
2 tbsp peanut oil
2 None eggs, lightly beaten
3 cloves garlic, crushed
1 None onion, thinly sliced
2 tsp chili garlic sauce
1 None boneless skinless chicken breast, sliced
1/4 cup lime juice
2 tbsp fish sauce
1 tbsp grated palm sugar or brown sugar
3 None green onions, diagonally sliced
1/3 cup chopped cilantro
1/3 cup unsalted peanuts, chopped
None None Lime wedges, to serve

Preparation

Prepare noodles according to package directions; drain. Rinse under cold water; drain again and set aside.
Meanwhile, heat 2 tsp of the oil in a wok on high heat. Add egg; swirl to coat sides. Cook for 30 seconds, until set. Slice.
Heat remaining oil in wok. Stir-fry garlic, onion and chili sauce for 1 min. Add chicken; cook for 4 mins, until cooked through.
Add noodles and combined lime juice, fish sauce and palm sugar. Cook until heated through. Remove from heat. Add egg, green onions and cilantro; toss well. Sprinkle with peanuts and serve with lime wedges.