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: For nutritional information on all the ingredients in Chicken Pad Thai just click on each ingredient name. Then adjust the serving size for any Chicken Pad Thai ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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!