Pad thai with chicken | Reader's Digest Asia

Ingredients

• 250 g (8 oz) dried rice stick noodles
• 2 tablespoons sunflower oil
• 2–4 cloves garlic, crushed
• 1 small onion, finely chopped
• 1 long red or green chilli, seeded and finely chopped
• 350 g (12 oz) skinless, boneless chicken breast fillets, thinly sliced
• 2 eggs, beaten
• 2 cups (180 g) bean sprouts, trimmed
• 1 tablespoon salt–reduced soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• dried red chilli flakes, to taste (optional)
• 1 bunch fresh chives, snipped, to garnish
• ¼ cup (40 g) roasted peanuts, chopped, to garnish
• lime wedges, to serve