Creamy Peanut Pad Thai

Recipe by Kraft Canada

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

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.

View the recipe instructions at Kraft Canada