Thai Style Chicken Stir Fry (Pad Thai)

250g dried rice noodles
1 tbsp oil
1 clove garlic, crushed
450g Tegel Lean & Lite Premium Mince
1 mild red chilli, finely chopped
2 tsp brown sugar
1 tbsp fish sauce
2 tbsp lime juice
4 spring onions, cut into diagonal strips
150g mung bean sprouts
2 tbsp crushed roasted peanuts

Place rice noodles into boiling water and leave to soak for 10 minutes or until soft.

Heat the oil in a frying pan. Add the chicken mince and garlic and cook for 4-5 minutes over medium heat, until golden brown. Mash with a fork to break up the chicken as it cooks.

Add chilli, brown sugar, fish sauce and lime juice and stir fry for 2 minutes.  Add drained noodles, spring onions, mung beans and cook for a further 2 minutes to reheat noodles.

Serve garnished wth peanuts.