Rinse the chicken breast fillets, pat dry and fry with 1 tablespoon of oil in a pan on both sides for 10-15 minutes over medium heat.

In the meantime, prepare rice noodles according to the instructions on the packet.

Wash the spring onion and cut diagonally into pieces.

Wash the chili peppers, cut in half lengthways, core and chop.

Wash, halve, core and cut the peppers into strips.

Wash the bean sprouts and coriander and shake dry.

Beat the egg and whisk with salt and pepper.

Heat the rest of the peanut oil in a pan and fry the egg to make an omelette.

Spread rice noodles with spring onions, strips of paprika and omelette, bean sprouts, coriander, chili and chicken in bowls.

Bring the broth to the boil, season with soy sauce and pour into the bowls.

Sprinkle the bowls with coconut chips and peanuts.