Cover the rice noodles with boiling water and leave to stand for 15-20 minutes or until cooked and al dente. Drain noodles and set aside.
Whisk the fish sauce, lime juice, palm sugar and chilli together until combined and set aside.
Heat 1 tbsp oil in a wok over medium heat and quickly sauté chicken for about 5-10 minutes or until cooked and golden brown. Season with salt and pepper, remove from the wok and set aside.
Pour a little more oil into the same wok and stir fry the spring onions, garlic and mung bean sprouts for a couple of seconds, then push the vegetables to the sides of the wok and crack open both eggs into the centre.
Stir the egg for few seconds until it’s cooked and resembles a broken omelette. Add chicken, noodles and fish sauce mixture and stir fry to combine all ingredients.
Toss in chopped coriander and garnish with peanuts. Serve immediately with lime wedges.
Recipe reprinted with permission of Source Food