In a bowl, mix the sweet chili sauce, nuoc mâm, lime juice and tabasco.  Book. In a wok, heat a tablespoon of oil over medium-high heat.  Add the finely chopped garlic and the peppers cut into strips. Cook, stirring, for about 4 min. Book.

Heat the rest of the oil in the wok, add the minced chicken and cook for 4 to 5 minutes, stirring, until golden brown.  Reserve in a dish.

Reduce to medium heat. In the wok, add the lightly beaten eggs and cook for a min, until they are firm.  Add the sprouted beans, half of the finely chopped green onions and half of the chopped cilantro.  Then add the reserved noodles and peppers.

Continue cooking, continuing to mix for 1 min.  Add the chicken and the reserved sauce mixture and stir gently lifting the noodles to coat them well.  Add half of the coarsely chopped peanuts and leave on the heat for another min.

Serve the Thai pad sprinkled with the rest of the green onions, cilantro and peanuts.  Garnish with a lime wedge.