Cook and enjoy!
|Thai kitchen stir fry rice noodles||198 Gram|
|Vegetable oil||30 Milliliter , divided (2 Tablespoon)|
|Egg||1 , lightly beaten|
|Boneless, skinless, chicken breasts||1/4 Pound , cut into thin strips (125 Grams)|
|Thai sauce||90 Milliliter (6 Tablespoon, Thai Kitchen® Original Pad)|
|Green onions||2 , thinly sliced|
|Bean sprouts||125 Milliliter (1/2 Cup)|
|Chopped unsalted peanuts||60 Milliliter (1/4 Cup)|
|Fresh cilantro||1 Tablespoon|
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.
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.
STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
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.