Pad Thai Chicken Wonton Cups Recipes

Steps:

• Heat oven to 350°F.
• Spray 24 mini muffin pan cups with cooking spray. Line each with 1 wonton wrapper, extending edges of wrapper over top of cup.
• Bake 4 min. Meanwhile, combine next 5 ingredients in medium bowl.
• Cook egg in nonstick skillet on medium heat until set, stirring occasionally. Add to chicken mixture; mix lightly. Spoon into wonton cups.
• Bake 8 to 10 min. or until filling is heated through and edges of cups are golden brown.
• Sprinkle with nuts.

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

Steps:

• Soak rice noodles in a bowl of water for 15 minutes.
• Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
• Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
• Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
• Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

Steps:

• For the noodles: Cook the noodles according to the package instructions.
• For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
• For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
• Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.