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Main dishes

Creamy Peanut Pad Thai

Creamy Peanut Pad Thai recipe
photo by:kraft
My husband is an extremely picky eater but he loved this! will make again!
posted by
jean_leigh
on 4/15/2013
time
prep:
25 min
total:
25 min
servings
total:
4 servings, 1-3/4 cups each
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What You Need

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  PLANTERS Creamy Peanut Butter
1/4
cup  water
2
Tbsp.  soy sauce
1
cup  fresh bean sprouts
4
 green onions, sliced
3
Tbsp.   chopped PLANTERS Dry Roasted Peanuts

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, remaining dressing, water and soy sauce to chicken in wok; mix well. Drain noodles. Add to wok; toss to coat. Stir in sprouts and onions; transfer to bowl.

TOP with nuts.

Kraft Kitchens Tips

Special Extra
Garnish with chopped fresh cilantro. Serve with lime wedges.
Substitute
For a meatless version, substitute cubed firm tofu for the chicken.
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