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Pad Thai

September 17, 2013


Let your personality come out by adding your favorite veggies and spices to this traditional recipe.


Number of Servings



Preparation Time

25 min



6 oz whole-wheat cappellini or angel-hair pasta (about 1/3 16 oz box) 1/2 lb chicken breast, cut into bite-size pieces (about 1 c precooked) 1 tbsp fish sauce 3 eggs 1/3 C chopped cilantro 2 tsp olive oil 1 tbsp creamy peanut butter 1 tbsp sugar 2 tbsp red chili flakes



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.