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.
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.