Chicken Pad Thai
Ingredients
- 1 (8-oz) pkg wide rice noodles
- 1 (10-oz) pkg shredded carrots
- 1 small head napa cabbage, shredded
- 1 red bell pepper, sliced
- 1 cup mung bean sprouts
- ¼ cup water
- 2 cups shredded rotisserie chicken
- 2 (7-oz) pouches pad Thai simmer sauce
- ½ cup chopped fresh cilantro, divided
- ½ cup chopped roasted, salted peanuts
Instructions
- Cook noodles according to package directions.
- Meanwhile, combine carrots, cabbage, bell pepper, sprouts, and water in a large, deep skillet. Cover and cook on medium-high heat, stirring occasionally, 5 to 6 minutes or until vegetables are tender.
- Stir in chicken and simmer sauce; cook 3 to 4 minutes or until sauce is thoroughly heated. Stir in ¼ cup cilantro.
- Divide noodles among 6 bowls; spoon pad Thai mixture over noodles, and sprinkle with ¼ cup cilantro and nuts.
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