1 package (8 oz.) Pad Thai Noodles
1/4 cup Reese’s Creamy Peanut Butter
1/4 cup soy sauce
1/2 teaspoon red pepper flakes
1/3 cup vegetable oil
8 oz. shrimp, raw (peeled with tail on), tofu, boneless pork or chicken breast, cut thinly into strips
3 to 4 green onions, julienne style
1 medium carrot, grated
2 tablespoons chopped fresh cilantro
1/2 cup red bell pepper, cut into strips (optional)
Chopped peanuts (optional)
Prepare noodles according to package directions. Drain well; rinse with cold water for 30 seconds. Set aside.
Combine peanut butter, soy sauce and red pepper flakes in bowl with wire whisk. Set aside.
Heat oil over medium heat in a wok or large frying pan. Add shrimp, tofu, pork or chicken. Stir-fry 1 minute or until done.
Add softened noodles and peanut butter mixture to wok or large frying pan. Stir-fry 3 to 5 minutes. Toss with green onions, carrots, cilantro and red bell pepper, if desired.
Garnish with chopped peanuts, if desired.
Serve immediately. Makes 2 to 4 servings.