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Why spend extra money on takeout when you can create the same flavours of this restaurant-inspired favourite at home?


Servings

4 servings, 1-3/4 cups (425 mL) each

Total time

25 minutes

Cuisines

Thai


Ingredients

  • 220 g (1/2 of 450-g pkg.) dry rice noodles , uncooked
  • 1 lb (450 g) boneless skinless chicken thigh s, cut into bite-size pieces
  • 3 cloves garlic (minced)
  • ¼ cup Kraft Calorie-Wise Catalina Dressing (divided)
  • 1 egg (beaten)
  • ¼ cup water
  • ¼ cup Kraft Light Smooth Peanut Butter
  • 2 tbsp reduced-sodium soy sauce
  • 1 cup fresh bean sprouts
  • 4 green onion s (sliced)
  • 3 tbsp chopped peanuts


Method

  1. 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 done. Stir in egg; cook and stir 30 sec. or until set.
  2. 2. Drain noodles. Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well. Add sprouts and onions; toss lightly. Sprinkle with nuts.

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