Pasta dishes are just always delicious!
Cut the chicken breast into bite-sized pieces. Mix with 1 tbsp fish sauce and pepper, then marinate for about 10 minutes. Remove the skin from the garlic and the shallots and chop finely.
Coarsely crush the peanuts in a mortar or hand mixer. Rinse the soybean sprouts and set aside. Rinse the leek leaves and cut strips about 4 cm long and ½ cm wide.
Rinse the limes under hot water and cut into quarters.
In a saucepan, bring water to a boil and bubble the noodles in it for 2 minutes, then pour them on the spot into a colander and quench when cool.
Heat the oil in a wok and fry the garlic, shallots and dried shrimps in it for 1 to 2 min at high temperature. Add the chicken breasts and cook for about 5 min, stirring constantly, then push everything together to the edges.
Crack the eggs into the free working surface of the frying pan or wok, stir and fry over medium heat for about 3 min until lightly browned. Then mix well with the other ingredients in the frying pan. Add the noodles, half of the bean sprouts, vinegar, leek, sugar, 2 tbsp. fish sauce and soy sauce, stir quickly, heat and arrange on a platter. Sprinkle the dish with the crushed peanuts.
Blanch the remaining bean sprouts for about 1 minute. In 2 dessert bowls, place the so
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