Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 3 1-cup servings.

Ingredients:

• 1 pouch Thai Kitchen Stir-Fry Rice Noodles
• 1 pouch Thai Kitchen Pad Thai Sauce
• 3 Tbsp. vegetable oil, divided
• 1 egg
• 4 oz. cubed chicken breasts or peeled and deveined shrimp
• 1/2 cup fresh bean sprouts
• 1/4 cup crushed peanuts
• Lime wedges, fresh red chilies and cilantro (optional)

Directions:

1. Bring 4 cups water to boil in medium saucepan. Remove from heat. Add Rice Noodles; let stand 6 to 8 minutes or until noodles are soft but firm. Drain. Rinse with cold water.
2. Heat 1 tablespoon of the oil in wok or large skillet on medium heat. Add egg; cook and stir until scrambled. Remove from skillet.
3. Heat remaining 2 tablespoons oil in skillet. Add chicken; stir fry 3 to 4 minutes or until cooked through. Add softened rice noodles and Pad Thai Sauce; stir fry 3 to 4 minutes until noodles are tender and sauce is absorbed into the noodles. (If noodles are too firm, add 1 teaspoon water and continue to stir fry until tender.)
4. Stir in bean sprouts and scrambled egg. Sprinkle with peanuts. Garnish with lime wedges, chilies and cilantro, if desired.