Craving Pad Thai? Make it at home with Thai Kitchen Stir Fry Rice Noodles and Pad Thai Sauce! Get the recipe below or with the link in bio. INGREDIENTS 4 ounces Thai Kitchen® Gluten Free Stir Fry Rice Noodles 2 tablespoons vegetable oil, divided 1 egg, lightly beaten 4 ounces boneless skinless chicken breasts, cut into thin strips 6 tablespoons Thai Kitchen® Gluten Free Pad Thai Sauce 2 green onions, thinly sliced 1/2 cup bean sprouts 1/4 cup coarsely chopped unsalted peanuts Fresh cilantro sprigs and lime wedges INSTRUCTIONS 1. BRING 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside. 2. HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender. 3. STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges. 4. Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken. http://ow.ly/fTCJ50Ksz8C