Chicken Pat Thai Noodles: Bring 4 cups water to boil in medium saucepan. Remove form heat. Add 4 oz. Thai Kitchen® Stir-Fry Rice Noodles; let stand 8 to 10 minutes or until noodles are soft but firm. rinse under cold water; drain well. Set aside. Heat 1 tbsp. vegetable oil in wok or large skillet on medium-high heat. Add 1 egg; stir-fry until scrambled. Remove and set aside. heat 1 tbsp. vegetable oil in wok or skillet. Add 4 oz boneless skinless chicken, cut into thin strips; stir-fry until cooked through. Add rice noodles, 6 tbsp. Thai Kitchen® Pad Thai Sauce and 2 green onions, thinly sliced; stir-fry 3 to 4 minutes or until noodles are tender. Stir in ½ cup bean sprouts and scrambled egg. Sprinkle with ¼ cup coarsely chopped peanuts. Garnish with cilantro and lime wedges, if desired. Makes 2 servings.

Variations: Substitute 4 oz peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.