Creamy Peanut-Chicken Pad Thai

Name: Creamy Peanut-Chicken Pad Thai
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 59 milliliters KRAFT Classic CATALINA Dressing, divided; 59 milliliters creamy peanut butter; 1 egg, beaten; 237 milliliters fresh bean sprouts; 3 cloves garlic, minced; 4 green onions, sliced; 227 grams (1/2 of 16-oz. pkg.) rice stick noodles, uncooked; 3 Tbsps chopped PLANTERS Dry Roasted Peanuts; 454 grams boneless skinless chicken thighs, cut into bite-size pieces; 2 Tbsps lite soy sauce; 59 milliliters water

The recipe Creamy Peanut-Chicken Pad Thai is ready in roughly 25 minutes and is definitely If you have classic catalina dressing, lite soy sauce, green onions, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert.

Instructions

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.

Ingredients you will need

Whole Chicken

Pasta

Garlic

Equipment you will use

Frying Pan

Wok

Add egg; cook and stir 30 sec. or until egg is set.

Ingredients you will need

Egg

Add peanut butter, water, soy sauce and remaining dressing; mix well.

Ingredients you will need

Peanut Butter

Soy Sauce

Water

Drain noodles.

Ingredients you will need

Pasta

Add to ingredients in wok; mix lightly. Stir in sprouts and onions; transfer to bowl.

Ingredients you will need

Sprouts

Onion

Equipment you will use

Bowl

Wok

Top with nuts.

Ingredients you will need

Nuts

Equipment

Frying Pan

Wok

Bowl

Ingredients

Servings:

59milliliters

KRAFT Classic CATALINA Dressing, divided 59milliliters

creamy peanut butter 1

egg, beaten 237milliliters

fresh bean sprouts 3cloves

garlic, minced 4

green onions, sliced 227grams

(1/2 of 16-oz. pkg.) rice stick noodles, uncooked 3Tbsps

chopped PLANTERS Dry Roasted Peanuts 454grams

boneless skinless chicken thighs, cut into bite-size pieces 2Tbsps

lite soy sauce 59milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.