Quick Pad Thai
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Quick Pad Thai calories by ingredient
Introduction
From Rodale Copyright 2008 From Rodale Copyright 2008Number of Servings: 4
Ingredients
-
6oz whole wheat angel hair pasta
1 chicken breast
1 tbsp reduced sodium soy sauce
3 eggs
2 tsp olive oil
1 tbsp sugar
1 tbsp peanut butter
2 tsp red pepper chili flakes
2 tbsp cilantro
Directions
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.