Pad Thai

Another find from Kraft Original recipe calls for Light Peanut Spread made by Kraft but I was unable to list this in the ingredients, so I subsituted for Peanut Butter

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons  oil
• 1  onion, sliced
• 1  garlic clove, crushed
• 1  bunch  Broccolini, trimmed
• 1  red capsicum, sliced
• 1⁄2 cup  chicken stock
• 1⁄3 cup  smooth  reduced-calorie peanut butter
• 1  tablespoon  sweet chili sauce
• 2  teaspoons soy sauce
• 1  cup cabbage, shredded
• 1  cup bean sprouts
• 400  g  fresh  rice noodles, refreshed in boiling water for 1 minute

Directions

1. Heat oil in a non-stick wok or frying pan over high heat. Cook onion and garlic until onion is tender. Add broccolini and capsicum, stir-fry until just tender.
2. Add chicken stock, peanut spread, sweet chilli sauce and soy sauce. Stir for 1 minute or until vegetables are coated.
3. Add cabbage and bean shoots and cook until just wilted.
4. Toss through noodles until heated through. Serve immediately.