EASY CHICKEN-SRIRACHA PAD THAI RECIPE

Easy Chicken-Sriracha Pad Thai Recipe image

Try a takeout favorite at home with our Easy Chicken-Sriracha Pad Thai Recipe. You may be surprised at how easy it is to make this pad thai recipe.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

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
1/4 cup fresh cilantro
1 lime, cut into wedges

Steps:

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

Nutrition Facts : Calories 520, Fat 21 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g