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ALL YOU NEED:<br />198 g Thai Kitchen® Stir-Fry Rice Noodles<br />2 tbsp (30 mL) vegetable oil, divided <br />1 egg, lightly beaten <br />1/4 lb (125 g) boneless skinless chicken breasts, cut into thin strips <br />6 tbsp (90 mL) Thai Kitchen® Original Pad Thai Sauce<br />2 green onions, thinly sliced <br />1/2 cup (125 mL) bean sprouts <br />1/4 cup (60 mL) coarsely chopped unsalted peanuts <br />Fresh cilantro sprigs and lime wedges <br /><br />ALL YOU DO:<br />BRING 4 cups (1 L) water to boil in medium saucepan. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside. <br />HEAT 1 tbsp (15 mL) of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tbsp (15 mL) 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 until noodles are tender. <br />STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges. <br /><br />Thai Kitchen tip: Prepare as directed, substituting ¼ lb (125 g) peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.
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