In a small saucepan, add enough vegetable oil to fill the pan to about ½ – ¾ inch deep. Heat until oil is 350 degrees F. Add shallots to oil and fry until golden brown, stirring often to prevent clumping, about 6-8 minutes. Using a slotted spoon or a spider, transfer to paper towels to drain.

Add sliced garlic to oil and fry until just barely golden brown, about a minute, being very careful not to burn it. Using a slotted spoon or a spider, transfer garlic to paper towels to drain.

Mix sesame oil and pressed garlic in a small bowl. Set aside.

Bring chicken broth to boil in a large saucepan. Place chicken in food processor. Pulse until chicken is coarsely ground. Add ground chicken to broth and simmer until cooked through, stirring to break up clumps into small pieces, about 5 minutes. Using a spider or slotted spoon, transfer chicken to a large bowl.

Add 1 tablespoon fish sauce to chicken; toss to coat. Return broth to boil. Add rice noodles and cook until tender, 3-4 minutes. Using spider or slotted spoon, transfer noodles to bowl with chicken.

Return broth to boil. Add beans and cook until crisp-tender, about 5 minutes. Using a slotted spoon, transfer beans to bowl with chicken and noodles.

Add sesame-garlic oil, lime juice, 1 tablespoon raw sugar, cayenne, and remaining 3 tablespoons fish sauce. Toss to coat.

Transfer noodle mixture to a large shallow serving bowl. Sprinkle cilantro, green onions, peanuts, fried shallots, and fried garlic and remaining raw sugar over noodles. Serve passing hot chili sauce over top.