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Creamy Peanut Pad Thai

average rating

rate/review

prep time

25 min

total time

25 min

makes

photo by:

kraft

recipe by: kraft

What You Need

227 g (1/2 of 454-g pkg.) rice stick noodles

1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces

3 cloves garlic, minced

1/4 cup Kraft Catalina Dressing, divided

1 egg, beaten

1/4 cup water

1/4 cup Kraft Smooth Peanut Butter

2 Tbsp. soy sauce

1 cup fresh bean sprouts

4 green onions, sliced

3 Tbsp. chopped peanuts

Make It

COOK noodles in boiling water 5 min. or until tender. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is cooked through. Stir in egg; cook 30 sec. or until set.

DRAIN noodles. Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well. Add sprouts and onions; toss lightly. Top with peanuts. Serve immediately.