ALL YOU NEED: 198 g Thai Kitchen® Stir-Fry Rice Noodles 2 tbsp (30 mL) vegetable oil, divided 1 egg, lightly beaten 1/4 lb (125 g) boneless skinless chicken breasts, cut into thin strips 6 tbsp (90 mL) Thai Kitchen® Original Pad Thai Sauce 2 green onions, thinly sliced 1/2 cup (125 mL) bean sprouts 1/4 cup (60 mL) coarsely chopped unsalted peanuts Fresh cilantro sprigs and lime wedges ALL YOU DO: BRING 4 cups (1 L) water to boil in medium saucepan. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside. HEAT 1 tbsp (15 mL) of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tbsp (15 mL) 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 until noodles are tender. STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges. Thai Kitchen tip: Prepare as directed, substituting ¼ lb (125 g) peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken. Less