Pad Thai

1 box (13 oz) whole wheat linguini
1 pound fresh french beans (green beans)
3 cups shredded cabbage (with carrots)
3 cups sliced mushrooms
1/4 cup finely chopped cilantro
2 large chicken breasts (8 oz each)
4 eggs, beaten
1/4 cup soy sauce
1 tbsp fish sauce
1/2 cup white vinegar
1/4 cup chopped peanuts
1/4-1/2 tsp red pepper flakes--to taste
2 tbsp splenda

Boil water for noodles and beans. Saute chicken in pan with soy sauce, garlic powder, salt, and pepper. When almost done, smother with veggies. Let veggies cook through. Dice chicken and return to huge skillet. Scramble eggs in small skillet and add to stuff. When water boils, add noodles; with 6 minutes left on time, add beans. Return to boil and THEN count the last 6 minutes. Drain. Mix together vinegar, sauces, peanuts, and pepper. Add some splenda (about 2 tbsp) if you like a little sweet in your pad thai. Add to skillet and stir until all is well-combined and steamy (about 2 minutes). Serve immediately.

Serving Size: Makes 8 plate-fulls

Number of Servings: 8

Recipe submitted by SparkPeople user KARENANN1975.