1/4 lb (125 g) Thai Kitchen® Stir-Fry Rice Noodles
2 tablespoons (30 mL) vegetable oil, divided
1 egg, lightly beaten
1/4 lb (125 g) boneless skinless chicken breasts, cut into thin strips
6 tablespoons (90 mL) Thai Kitchen® Original Pad Thai Sauce
2 green onions, thinly sliced
1/2 cup (125 mL) bean sprouts
1/4 cup (50 mL) coarsely chopped unsalted peanuts
Fresh cilantro sprigs and lime wedges
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 tablespoon (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 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.
Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.