Easy Chicken-Sriracha Pad Thai Recipe

Name: Easy Chicken-Sriracha Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Rite Aid Buy 1 Get 1 Free thru 02/06; 1/4 cup fresh cilantro; 1 lime, cut into wedges

Servings: persons

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 Rite Aid Buy 1 Get 1 Free thru 02/06
1/4 cup fresh cilantro
1 lime, cut into wedges

1
Soak noodles in large bowl of warm water 25 to 30 min.
2
or until softened.
3
Meanwhile, mix soy sauce, sugar, dressing and Sriracha sauce until sugar is dissolved; set aside.
4
Heat 1 Tbsp.
5
oil in wok or large skillet on medium heat.
6
Add chicken; cook and stir 4 min.
7
or until done.
8
Transfer to plate; cover to keep warm.
9
Add 1 Tbsp.
10
of the remaining oil to wok.
11
Add 1 Tbsp.
12
shallots; cook 30 sec.
13
Add eggs; cook 1 min.
14
or until set, stirring occasionally.
15
Transfer to plate with chicken; cover.
16
Cook and stir remaining shallots, onions and garlic in remaining oil in wok 1 min.
17
or until shallots are tender.
18
Drain noodles; add to wok.
19
Cook on medium heat 2 min., tossing frequently with 2 spatulas or tongs.
20
Add 1-1/2 cups bean sprouts and 3/4 cup sauce mixture; simmer 2 min.
21
or until heated through, stirring occasionally.
22
Transfer noodle mixture to platter; top with chicken, eggs, nuts, cilantro, and remaining bean sprouts and sauce.
23
Serve with lime wedges.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Easy Chicken-Sriracha Pad Thai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Chicken-Sriracha Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions