Ingredients 200g dried rice stick noodles 400g chicken breast fillets, trimmed and thinly sliced 3 garlic cloves, crushed 2 eggs, lightly whisked 1/3 cup Asia@Home pad Thai paste 2 tablespoons fresh lime juice 1 bunch chives, chopped 1 ½ cups (85g) bean sprouts 1 bunch coriander leaves picked Lemon wedge, to serve Method Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well. Heat 1 tablespoon oil in large wok over medium-high heat. Add the chicken and garlic, and stir fry until cooked. Push the chicken to the side of the wok. Add the egg and cook without stirring, for 1 minute. Toss through noodles, the pad Thai paste and lime juice. Remove the wok from the heat and toss in the chives, bean sprouts and coriander. Serve with lemon wedges.