Quick Pad Thai

English PDF: 
Serving Size: 
1 1/4 cups
Serves: 
6
Cost Per Serving: 
$1.06
Ingredients: 
  • 6 ounces whole wheat thin spaghetti
  • 2 tablespoons vegetable oil, divided
  • 24 ounces frozen vegetable mix
  • 3 tablespoons light soy sauce
  • 1/4 cup water
  • 1/4 cup peanut butter
  • 2 tablespoons sugar
  • 1/2 pound boneless chicken breast, cut into bite sized pieces
  • 3 eggs
  • 1/3 cup chopped peanuts
Instructions: 
  1. Cook spaghetti according to package directions. Drain in colander and toss with 1 tablespoon oil.
  2. Defrost vegetables in microwave for 5 minutes and drain well (as spaghetti cooks).
  3. Combine soy sauce, water, peanut butter, and sugar in a small bowl. Stir until smooth and set aside.
  4. Heat 1 tablespoon of oil in large skillet over medium high heat. Add chicken pieces and cook and stir until no longer pink (heat chicken to at least 165°F).
  5. Crack eggs into a small bowl and beat. Add to pan with chicken and scramble until firm. Add the vegetables and spaghetti to the pan with the chicken mixture. Stir to heat through.
  6. Add the soy sauce mixture to the pan and stir to coat veggies and spaghetti.
  7. Place in serving bowl and sprinkle peanuts on top.
Tips: 
  • Wash hands, cutting board, and knife after handling raw chicken.
  • Use bright colored veggies such as red pepper, broccoli, and snap peas.
  • Use either smooth or chunky peanut butter.
  • Make your own light soy sauce by mixing equal parts water and regular soy sauce.

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