Pad Thai

• 227 g (1/2 of 454-g pkg.) rice stick noodles, uncooked
• 1/2 lb. (225 g) boneless skinless chicken thighs, cut into bite-size pieces King Sooper's 1 lb For $1.19 thru 02/09
• 6 cloves garlic, minced
• 1 Tbsp. minced gingerroot
• 1/3 cup Kraft Catalina Dressing, divided
• 1 egg, beaten
• 1/2 lb. (225 g) frozen cooked cleaned medium shrimp Safeway 1 lb For $8.99 thru 02/09
• 1 cup bean sprouts
• 4 green onions, sliced
• 2 Thai chiles, seeded, finely chopped
• 1/2 cup water
• 1 Tbsp. nam pla (fish sauce)
• 1/4 cup finely chopped fresh cilantro

1. Place noodles in bowl.
2. Add enough boiling water to completely cover noodles.
3. Let stand 5 min.
4. Meanwhile, stir-fry chicken, garlic and ginger in 2 Tbsp.
5. dressing in wok or large skillet on high heat 7 to 10 min.
6. or until chicken is done.
7. Add egg and shrimp; stir-fry 5 min.
8. or until shrimp is heated through and egg is set.
9. Drain noodles.
10. Add to wok with remaining dressing and all remaining ingredients; cook 3 min.
11. or until heated through, stirring frequently.

rice, chicken thighs, garlic, gingerroot, dressing, egg, shrimp, bean sprouts, green onions, chiles, water, fish sauce, fresh cilantro

Taken from www.kraftrecipes.com/recipes/pad-thai-84219.aspx (may not work)