Creamy Peanut Pad Thai

By Bexter

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.

Special Extra: For added flavour, top with chopped cilantro. Serve with lime wedges.