August 21, 2013

Quick Pad Thai


Makes 4 Servings

Stars of the Show:
  • 6 oz whole wheat capellini or angel hair pasta
  • 1/2 lb chicken breasts, cut into bite sized pieces, precooked
  • 1 tbsp fish sauce
  • 3 eggs
  • 1/3 cup chopped cilantro
  • 2 tsp olive oil
  • 1 tbsp creamy peanut butter
  • 1 tbsp sugar
  • 2 tbsp red chili flakes - If making for little ones I recommend cutting back on this amount. It was too spicy for little man. 
And Action:

Cook pasta according to package directions. Toss with 1 teaspoon olive oil.

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.

In a small bowl, whisk fish sauce, peanut butter, sugar, chili flakes, and 1 tablespoon water until smooth. Set aside.

Crack eggs into pan and scramble until firm. Add in chicken and cook for another 2 minutes.

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.

Nutritional Facts per serving

CALORIES342.4 CAL

FAT9.9 G

SATURATED FAT2.1 G

CHOLESTEROL191.5 MG

SODIUM478 MG

CARBOHYDRATES39 G

TOTAL SUGARS5.9 G

DIETARY FIBER4.9 G

PROTEIN24.8 G

4 comments:

Julie said...

I love Pad Thai, what a great recipe. Thanks for stopping by my blog.

Pretend Chef said...

Julie - Thank you! It was fantastic.

Cathleen said...

I have never made pad thai, but this looks like the perfect recipe to start!

Pretend Chef said...

Cathleen - I have another pad thai recipe that I think tops this one. It can be found under the Flat Belly Diet label to the right.

Related Posts Plugin for WordPress, Blogger...