Cut green onions into rounds.
Remove the ends of the bean pods.
Cut the red onion into juliennes, finely chop the garlic and cut the chicken into small cubes.
In a bowl, mix the garlic, chicken, vinegar and soy sauce. Leave to marinate for 10 minutes in the refrigerator.
If wooden skewers are used, they are hydrated in water for a few minutes.
In a bowl, mix the lime juice with the fish sauce and the sweet chili sauce.
Red onion mix with flour, salt and pepper and fry in 2 tablespoons oil over high heat until crispy. Transfer to paper towels.
Meanwhile, boil the noodles according to the instructions on the package, in salted water.
Stick the chicken pieces on the skewer. Cook on all sides on a hot grill for 10 minutes, until completely cooked.
Meanwhile, sauté the bean pods in 2 tablespoons of oil for 6 minutes; in the last 30 seconds add the white part of the green onion stalks. Add the noodles to the pan, together with the sauce obtained previously and 2 tablespoons of water in which the noodles were boiled. Cook all for another 1 minute.
Serve with chicken skewers and sprinkled with the remaining green onions and crispy red onions.