Creamy Peanut Pad Thai

By brandymarshall

Ingredients

• 8 oz. (1/2 of 16-oz. pkg.) rice stick noodles, uncooked
• 1 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 3 cloves garlic, minced
• 1/4 cup KRAFT Classic CATALINA Dressing, divided
• 1 egg, beaten
• 1/4 cup PLANTERS Creamy Peanut Butter
• 1/4 cup water
• 2 Tbsp. soy sauce
• 1 cup fresh bean sprouts
• 4 green onions, sliced
• 3 Tbsp. chopped PLANTERS Dry Roasted Peanuts

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK noodles as directed on package. 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 done. Add egg; cook and stir 30 sec. or until egg is set.

ADD peanut butter, remaining dressing, water and soy sauce to chicken in wok; mix well. Drain noodles. Add to wok; toss to coat. Stir in sprouts and onions; transfer to bowl.

TOP with nuts.