Get out the rice noodles for some chicken pad Thai! Our Creamy Peanut-Chicken Pad Thai is as tasty as (if not tastier than) your favorite restaurant's.
What You Need
Original recipe yields 4 servings
8 oz. (1/2 of 16-oz. pkg.) rice stick noodles, uncooked
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
3 cloves garlic, minced
1/4 cup KRAFT Classic CATALINA Dressing, divided
1 egg, beaten
1/4 cup creamy peanut butter
1/4 cup water
2 Tbsp. lite soy sauce
1 cup fresh bean sprouts
4 green onions, sliced
3 Tbsp. chopped PLANTERS Dry Roasted Peanuts
Add To Shopping List
Let's Make It
Cook noodles as directed on package. 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. Add egg; cook and stir 30 sec. or until egg is set. Add peanut butter, water, soy sauce and remaining dressing; mix well.
Drain noodles. Add to ingredients in wok; mix lightly. Stir in sprouts and onions; transfer to bowl.
Top with nuts.
Garnish with chopped fresh cilantro before serving. Serve with lime wedges.
For a meatless version, substitute cubed firm tofu for the chicken.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.