Recipes 506 CALS Chicken pad thai Ingredients 50g fresh rice noodles 5ml olive oil 5g brown sugar 150g skinless chicken breast, cut into 4cm pieces 1 tsp garlic powder 50g fresh bean sprouts 2 spring onions, finely sliced J uice of lime, plus a wedge to serve 1 0ml light soy sauce 1 0ml fish sauce 1 red chilli, deseeded and finely chopped Method Half-fill a medium saucepan with water and bring to the boil. Add the noodles and simmer for four to six minutes until tender. Drain and set aside. 1 3 2 4 5 While the noodles are cooking, put a medium frying pan over a medium heat, then add the oil, brown sugar, chicken and garlic powder. Cook for five minutes. 1 medium egg 10g unsalted peanuts, crushed Handful of fresh coriander Black pepper Reduce the heat, then add the bean sprouts, spring onions, lime juice, soy sauce, fish sauce and red chilli, then season with pepper and cook for a further five minutes. Crack in the egg and stir thoroughly for 3-4 minutes. Plate up the noodles, followed by the chicken mixture, garnishing with the crushed peanuts, lime wedge and coriander.