Andrea Cooley May 14, 2010Friday recipe: chicken pad thai I love pad thai, but I’ve never made it myself. I think this recipe from Women’s Health looks pretty easy, and it’s cheaper than ordering delivery!What’s your favorite thai food?Chicken pad thai6 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 cup precooked) 1 tbsp fish sauce (or soy sauce) 3 eggs 1/3 cup chopped cilantro 2 tsp olive oil 1 tbsp creamy peanut butter 1 tbsp sugar 2 tbsp red chili flakesDirectionsCook 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. One response to “Friday recipe: chicken pad thai” Thanks I have been looking for a good pad thai recipe.Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.