4 ounces Thai Kitchen Stir-Fry Rice Noodles
2 tblps vegetable oil, divided
1 egg, lightly beaten
4 ounces boneless skinless chicken breasts, cut into strips
6 tblsp Thai Kitchen Original Pad Thai Sauce
2 green onions, thinly sliced
1/2 cup bean sprouts
1/4 cup coarsely chopped unsalted peanuts
- Heat 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon 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 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.
**You can find this and other recipes at the Thai Kitchen website