Creamy Peanut-Chicken Pad Thai

Ingredients

• 0.3 cup classic catalina dressing divided kraft
• 0.3 cup creamy peanut butter 
• 1  eggs beaten
• 1 cup bean sprouts fresh
• 3 cloves garlic minced
• 4  green onions sliced
• 8 oz rice stick noodles uncooked ()
• 3 Tbsp planters roasted peanuts dry chopped
• 1 lb chicken thighs boneless skinless cut into bite-size pieces
• 2 Tbsp lite soy sauce 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• wok

Directions

1. Cook noodles as directed on package. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is done.
2. Add egg; cook and stir 30 sec. or until egg is set.
3. Add peanut butter, water, soy sauce and remaining dressing; mix well.
4. Drain noodles.
5. Add to ingredients in wok; mix lightly. Stir in sprouts and onions; transfer to bowl.
6. Top with nuts.