4 ozs Thai Kitchen® Stir-Fry Rice Noodles
2 tbsps vegetable oil, divided
1 lightly beaten egg
4 ozs cut into thin strips boneless skinless chicken breasts
6 tbsps Thai Kitchen® Original Pad Thai Sauce
2 thinly sliced green onions
1/2 cup bean sprouts
1/4 cup coarsely chopped unsalted peanuts
Fresh cilantro sprigs and lime wedges
BRING 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
VARIATION: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.
NUTRITION Information Per Serving: 672 Calories, Fat 28g, Protein 26g, Carbohydrates 79g, Cholesterol 144mg, Sodium 930mg, Fiber 3g