Easy Chicken Pad Thai

• 8 oz. (1/2 of 16-oz. pkg.) rice stick noodles, uncooked
• 1 lb. boneless skinless chicken thighs, cut into bite-size pieces King Sooper's 1 lb For $1.19 thru 02/09
• 3 cloves garlic, minced
• 2 Tbsp. KRAFT Asian Toasted Sesame Dressing
• 1 egg, lightly beaten
• 1/2 cup stir-fry sauce
• 1/4 cup creamy peanut butter
• 1 cup fresh bean sprouts
• 4 green onions, sliced
• 3 Tbsp. chopped PLANTERS Dry Roasted Peanuts

1. Cook noodles as directed on package, omitting salt.
2. Meanwhile, cook and stir chicken and garlic in dressing in wok or large skillet on high heat 5 min.
3. or until chicken is done.
4. Add egg; cook and stir 30 sec.
5. or until egg is set.
6. Add stir-fry sauce and peanut butter to chicken mixture; mix well.
7. Drain noodles.
8. Add to wok; toss to coat.
9. Stir in sprouts and onions.
10. Sprinkle with nuts.

rice, boneless skinless chicken thighs, garlic, sesame dressing, egg, stirfry sauce, peanut butter, fresh bean sprouts, green onions, peanuts

Taken from www.kraftrecipes.com/recipes/easy-chicken-pad-thai-155420.aspx (may not work)