Quick Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6oz whole wheat angel hair pasta1 chicken breast1 tbsp reduced sodium soy sauce3 eggs2 tsp olive oil1 tbsp sugar1 tbsp peanut butter2 tsp red pepper chili flakes2 tbsp cilantro
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user UNIQUECHAR.
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user UNIQUECHAR.
Nutritional Info Amount Per Serving
- Calories: 333.4
- Total Fat: 10.7 g
- Cholesterol: 197.8 mg
- Sodium: 237.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.0 g
- Protein: 24.4 g
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