1. Take a large bowl and put the rice noodles in the right amount of hot water to cover the rice noodles and soak for 10-15 minutes, then drain the water for later use.
2. Cut chicken breast into strips, chop coriander and green onions
3. Sauce: Mix 1.5 tablespoons of fish sauce, 1 tablespoon of lemon juice, 1 tablespoon of brown sugar, 3 teaspoons of rice vinegar, 1/2 tablespoon of Thai chili sauce in a small bowl and stir well
4. Mash the cashew nuts and mix with lemon zest for later use
5. Start with 1 tablespoon of hot oil and sauté 3 cloves of garlic and chicken for 2 to 3 minutes.
6. Beat 2 eggs in a hot pan, scatter them, and set aside
7. Add 1 tablespoon of oil to the pot and heat it to 8 ripe. Then add the soaked rice noodles and bean sprouts, stir fry for 1 minute, then add the chicken, pour in the sauce and continue to stir fry for 1 to 2 minutes. Turn off the heat and sprinkle with egg, cashew nut mixture, Coriander
