Quick Pad Thai

By cprzybyl

CALORIES 342.4



FAT9.9 G



SATURATED FAT2.1 G



CHOLESTEROL191.5 MG



SODIUM478 MG



CARBOHYDRATES39 G



TOTAL SUGARS5.9 G



DIETARY FIBER4.9 G



PROTEIN24.8 G

Ingredients

• 6 oz whole-wheat cappellini or angel-hair pasta (about 1/3 16 oz box)
• 1/2 lb chicken breast, cut into bite-size pieces (about 1 c precooked)
• 1 tbsp fish sauce
• 3 eggs
• 1/3 C chopped cilantro
• 2 tsp olive oil
• 1 tbsp creamy peanut butter
• 1 tbsp sugar
• 2 tbsp red chili flakes

Preparation

Step 1

1. Cook pasta according to package directions. Toss with 1 teaspoon olive oil. 2. Heat wok or large skillet over medium-high heat and add remaining olive oil. Add chicken pieces and saute until just browned and no longer pink (about 4 minutes). Remove from pan and set aside. 3. In a small bowl, whisk fish sauce, peanut butter, sugar, chili flakes, and 1 tablespoon water until smooth. Set aside. 4. Crack eggs into pan and scramble until firm. Add in chicken and cook for another 2 minutes. 5. Add cooked pasta and peanut butter mixture to pan, tossing with chicken and eggs. Add chopped cilantro. Garnish with crushed peanuts, bean sprouts, or lime wedge if desired.