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Ingredients
- 6 oz whole-wheat cappellini or angel-hair pasta (about 1/3 16 oz box) add to shopping list
- 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
- Note: Can use soy sauce instead of fish sauce. Barilla Plus angel hair pasta works well with this recipe.
- For those who say it's too dry, try this: decrease the amount of chili flakes and add chili sauce, or if you like the chili flakes squeeze fresh lime juice before serving adds just enough tang and doesn't take too much away from dish as a whole.
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.