Stir-fried Wide Rice Noodles with Chicken [Thai]

Ingredients
300 g. chicken meat
3 eggs
1 package fresh wide rice noodles (680 g.) 2 Tbsp preserve radish
3 cloves fresh garlic
2 tsp thin soy sauce
1 Tbsp seasoning soy sauce
1 Tbsp sugar
1 Tbsp vegetable oil
2 sprigs green onion
3-4 leaves green lettuce
Ingredients for marinated chicken 1 Tbsp thin soy sauce
2 tsp seasoning soy sauce
2 Tbsp oyster sauce
1 tsp ground black pepper 2 tsp sugar
1 tsp sesame soil
Preparation

1. Clean chicken and cut into small pieces
   
2. Put cut chicken in a mixing bowl, add marinated ingredients, mix thoroughly and marinate for 2-3
   hours
   
3. Peel garlic, cut green onion roots, wash dirt and pat dry. Mince garlic, chop preserved radish and slice
   green onion, then set aside
   
4. Place wide rice noodles on a plate, heat in microwave about 3 minutes, and separate clumped noodles
   into single strips
   
5. Heat oil in a wok on medium heat. When oil is hot, add minced garlic and chopped preserved radish,
   fry until fragrant, then add marinated chicken
   
6. Stir-fry until the chicken is getting cook, make room for eggs in the middle, scramble with spatula, and
   spread eggs in a thin layer
   
7. Season with thin soy sauce. When the eggs are cooked, turn to another side, and then add separated
   wide rice noodles
   
8. Stir-fry thoroughly, season with seasoning soy sauce and sugar
   
9. Stir-fry until all ingredients mix well, taste for your own flavor, then add sliced green onion, stir-fry
   quickly and remove from heat
   
10. Arrangegreenlettuceleavesonaplate,putstir-friedwidericenoodleswithchickenonthem,sprinkle
    with sliced green onion and ground pepper. Serve immediately