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Pad Thai

average rating

rate/review

prep time

10 min

total time

28 min

makes

4 servings, 1-1/2 cups (375 mL) each

photo by:

kraft

recipe by: kraft

What You Need

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

1/2 lb. (225 g) boneless skinless chicken thighs, cut into bite-size pieces

6 cloves garlic, minced

1 Tbsp. minced gingerroot

1/3 cup Kraft Catalina Dressing, divided

1 egg, beaten

1/2 lb. (225 g) frozen cooked cleaned medium shrimp

1 cup bean sprouts

4 green onions, sliced

2 Thai chiles, seeded, finely chopped

1/2 cup water

1 Tbsp. nam pla (fish sauce)

1/4 cup finely chopped fresh cilantro

Make It

PLACE noodles in bowl. Add enough boiling water to completely cover noodles. Let stand 5 min.

MEANWHILE, stir-fry chicken, garlic and ginger in 2 Tbsp. dressing in wok or large skillet on high heat 7 to 10 min. or until chicken is done. Add egg and shrimp; stir-fry 5 min. or until shrimp is heated through and egg is set.

DRAIN noodles. Add to wok with remaining dressing and all remaining ingredients; cook 3 min. or until heated through, stirring frequently.