Peanut-crusted chicken pad Thai

1. Preheat oven to 180 degrees or 160 degrees (fan). Linea baking tray with baking paper. Prepare noodles according to packet directions. Drain. 2. Meanwhile, dust the chicken with flour, shaking off excess. Dip in eggwhite and lightly coat with nuts. Heat 1 tbsp of oil in a frying pan on medium. Cook chicken, in batches, for 1 min each side, until golden. Place on prepared try and bake for 5-10mins, until cooked through. 3. Wipe out pan. Heat remaining oil on medium. Add egg, swirlingto ocat base of pan. Cook fir 1-2mins, until set. Turn and cook for 1 min. SLice onto a board, foll up and thinly slice. 4. Add corn to pan. Cook for 2 mins. Add carrot and snow peas. Cook formin. Add garic and chilli. Cook for 1 min. Add noodles, stock and suaces. Sit-fry for 1-2mins, until heated through. Add coriander and omelette. Tos to combine. 5. Cut chicken in half lengthways. Top noodles with chicken and serve with lime wedges.