Easy Chicken-Sriracha Pad Thai

• 1 pkg. (9 oz.) cellophane noodles
• 1/3 cup lite soy sauce
• 1/3 cup packed brown sugar
• 1/4 cup KRAFT Classic CATALINA Dressing
• 4 tsp. Sriracha sauce (hot chili sauce)
• 1/3 cup oil, divided
• 3/4 lb. boneless skinless chicken breasts, cut into thin strips
• 2 large shallots, thinly sliced, divided
• 2 eggs, beaten
• 1 bunch green onions (about 8), each cut lengthwise in half, then crosswise into 2-inch lengths
• 4 cloves garlic, minced
• 2 cups fresh bean sprouts, divided
• 1/4 cup PLANTERS Dry Roasted Peanuts, coarsely chopped Rite Aid Buy 1 Get 1 Free thru 02/06
• 1/4 cup fresh cilantro
• 1 lime, cut into wedges

1. Soak noodles in large bowl of warm water 25 to 30 min.
2. or until softened.
3. Meanwhile, mix soy sauce, sugar, dressing and Sriracha sauce until sugar is dissolved; set aside.
4. Heat 1 Tbsp.
5. oil in wok or large skillet on medium heat.
6. Add chicken; cook and stir 4 min.
7. or until done.
8. Transfer to plate; cover to keep warm.
9. Add 1 Tbsp.
10. of the remaining oil to wok.
11. Add 1 Tbsp.
12. shallots; cook 30 sec.
13. Add eggs; cook 1 min.
14. or until set, stirring occasionally.
15. Transfer to plate with chicken; cover.
16. Cook and stir remaining shallots, onions and garlic in remaining oil in wok 1 min.
17. or until shallots are tender.
18. Drain noodles; add to wok.
19. Cook on medium heat 2 min., tossing frequently with 2 spatulas or tongs.
20. Add 1-1/2 cups bean sprouts and 3/4 cup sauce mixture; simmer 2 min.
21. or until heated through, stirring occasionally.
22. Transfer noodle mixture to platter; top with chicken, eggs, nuts, cilantro, and remaining bean sprouts and sauce.
23. Serve with lime wedges.

noodles, soy sauce, brown sugar, dressing, sriracha sauce, oil, boneless skinless chicken breasts, shallots, eggs, green onions, garlic, fresh bean sprouts, peanuts, fresh cilantro, lime

Taken from www.kraftrecipes.com/recipes/easy-chicken-sriracha-pad-thai-162472.aspx (may not work)