Prep Time: 10 minutes

Cook Time: 10 minutes

• 4 ounces Thai Kitchen® Stir-Fry Rice Noodles
• 2 tablespoons vegetable oil, divided
• 2 tablespoons vegetable oil
• 1 egg, lightly beaten
• 4 ounces boneless skinless chicken breasts, cut into thin strips
• 6 tablespoons Thai Kitchen® Original Pad Thai Sauce
• 2 green onions, thinly sliced
• 1/2 cup bean sprouts
• 1/4 cup coarsely chopped unsalted peanuts
• Fresh cilantro sprigs and lime wedges

1. Bring 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
2. 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; cook and stir until cooked through. Add rice noodles, Pad Thai sauce and green onions; cook and stir 3 to 4 minutes or until noodles are tender.
3. Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.

Makes 2 servings.

Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

Nutrition Information Per Serving: 673 Calories, Fat 29g, Protein 26g, Carbohydrates 77g, Cholesterol 143mg, Sodium 863mg, Fiber 3g