Pad Thai Mini Pierogies

Pad Thai Mini Pierogies

Ingredients

  • 1 (12.84 ounce) box Mini Classic Cheddar or your favorite variety of Mrs. T's® Pierogies
  • 1 tablespoon butter or margarine
  • 2 large eggs, beaten
  • 1 tablespoon peanut oil
  • 1 large garlic clove, minced
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ½ cup peanut sauce
  • 1 cup bean sprouts
  • ¼ cup chopped peanuts
  • 2 scallions, diagonally sliced

Directions

  • Boil pierogies as directed on package; drain.
  • Meanwhile, in a 12-inch skillet over medium-high heat in hot butter or margarine, cook eggs until just scrambled, stirring quickly and constantly. Remove eggs to bowl; set aside. Wipe out skillet.
  • In same skillet over medium heat, in hot peanut oil, cook garlic until lightly browned. With slotted spoon, remove garlic to bowl with eggs.
  • In drippings remaining in skillet over medium-high heat, cook chicken, salt and crushed red pepper, stirring constantly, until chicken is browned and cooked through.
  • Reduce heat to medium. Stir in pierogies, egg mixture, peanut sauce and bean sprouts. Continue cooking, stirring frequently, until heated through. Garnish with chopped peanuts and scallions.

Pad Thai Mini Pierogies

Pad Thai Mini Pierogies
  • Total Time (min) 25
  • Prep Time (min) 10
  • Ingredients 12
  • Servings 4

Ingredients

  • 1 (12.84 ounce) box Mini Classic Cheddar or your favorite variety of Mrs. T's® Pierogies
  • 1 tablespoon butter or margarine
  • 2 large eggs, beaten
  • 1 tablespoon peanut oil
  • 1 large garlic clove, minced
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ½ cup peanut sauce
  • 1 cup bean sprouts
  • ¼ cup chopped peanuts
  • 2 scallions, diagonally sliced

Directions

  • Boil pierogies as directed on package; drain.
  • Meanwhile, in a 12-inch skillet over medium-high heat in hot butter or margarine, cook eggs until just scrambled, stirring quickly and constantly. Remove eggs to bowl; set aside. Wipe out skillet.
  • In same skillet over medium heat, in hot peanut oil, cook garlic until lightly browned. With slotted spoon, remove garlic to bowl with eggs.
  • In drippings remaining in skillet over medium-high heat, cook chicken, salt and crushed red pepper, stirring constantly, until chicken is browned and cooked through.
  • Reduce heat to medium. Stir in pierogies, egg mixture, peanut sauce and bean sprouts. Continue cooking, stirring frequently, until heated through. Garnish with chopped peanuts and scallions.