Pad Thai

By angielaine

Ingredients

• 2 chicken breasts, boneless, skinless
• 6 oz linguine
• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 tsp crushed red pepper
• 1/4 cup reduced-fat peanut butter
• 3 Tbsp fish sauce
• 1 Tbsp ketchup
• 2 tsp vegetable oil
• 2 Tbsp garlic, minced
• 1 cup green onions, sliced
• 1 egg
• 1 cup bean sprouts, if available
• Garnish with cilantro, chopped peanuts, and a lime wedge if desired

Details

Servings 4

Preparation

Step 1

Cook pasta according to package directions; drain. Meanwhile, combine vinegar and next 5 ingredients; stir with whisk. Chop all vegetables and peanuts if desired. Heat skillet with a small amount of oil and cook egg. Set aside and cook chicken in same skillet. I prefer cooking the beasts in the plug-in skillet, in a small amount of olive oil and seasoned with salt and pepper and cutting into slices once they have cooked through. Once the chicken is cooked, add cooked pasta and garlic to same skillet. Add sauce and toss to mix. Return chicken and scrambled egg to mixture; add green onions and bean sprouts if desired. The longer the sauce stays over heat, the thicker it gets so serve at desired thickness. If it becomes too thick, add a little water. Garnish with cilantro, chopped peanuts, and a lime wedge.