Chicken Pad Thai

1/2  tablespoon		Extra Light Olive Oil
9  ounces		(or approx 2 large) Chicken Breast, chopped
2  tablespoons		Peanut Butter
2  tablespoons		Soy Sauce - Less Sodium
3/4  serving		cupCampbell's 25% Less Sodium Chicken Broth
3  cups		Rice Noodles - vermicelli style
1		medium Onion chopped
3		cloves Garlic,s minced
1/4  cup		Peanuts, crushed
1  cup		Bean sprouts
1/4  cup		green onion, chopped
1  teaspoon		Chili flakes

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Pad Thai ingredients. The serving size for any ingredient in Chicken Pad Thai may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 - Heat pan on medium-high heat with olive oil. When pan has heated, add chopped chicken. (will sizzle!) Cook chicken for about 4-5 mins, stiring and making sure that all sides are getting cooked.
2 - At the same time, bring water in a pot to a boil. Once it has come to a boil, turn the temperature off. Add rice noodles and let sit, covered, for approx 2 mins. Drain noodles, and transfer back to put until needed.
3 - Add garlic and onion to the pan. Stir for another 2 minutes to let the onions 'sweat'. Bring temperature down to 'medium'.
4 - Add the peanut butter, soy sauce and chicken stock. Add the chili flakes if you would like this dish spicy. Mix well, and let come to a boil.
5 - Add noodles to the pan and mix well. Let fry for approx 3 minutes longer.
6 - Arrange noodle mixture on plate or in bowl. Top with 1/4 cup of bean sprouts, 1/3 of the green onion, and 1/3 of the crushed peanuts. Serve hot and enjoy!