Pad Thai with chicken

FOR PAD THAI:

• 200 g rice noodles (preferably wide)
• 2 eggs
• 200 g chicken breast, sliced into thin strips (can also be prawns or tofu for a vegetarian version)
• 1 cup bean sprouts
• 2 tablespoons olive oil
• 1 onion, sliced into thin strips
• 2 garlic cloves, chopped
• BAM Asian Five Spice Blend
• 1 red pepper, sliced into strips
• 1 carrot, sliced into thin strips
• 1 cup fresh coriander leaves, chopped
• 1 sliced lime
• 1 cup peanuts, unsalted and coarsely chopped
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons sugar
• 1 teaspoon BAM red paprika powder (or to taste)

Preparation: