Thai Chicken and Noodles

Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes.

Meanwhile, combine broth and next 4 ingredients, stirring until smooth.

Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; sauté 2 minutes or until crisp-tender. Add chicken and bean sprouts; sauté 1 minute or until thoroughly heated. Add broth mixture; cook 1 minute or until thoroughly heated.

Drain noodles. Add noodles to pan; toss until well blended. Sprinkle each serving with peanuts.

Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes.

Meanwhile, combine broth and next 4 ingredients, stirring until smooth.

Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; sauté 2 minutes or until crisp-tender. Add chicken and bean sprouts; sauté 1 minute or until thoroughly heated. Add broth mixture; cook 1 minute or until thoroughly heated

Drain noodles. Add noodles to pan; toss until well blended. Sprinkle each serving with peanuts.