Quick Pad Thai

I don't share recipes very often though I really should the right recipes can help you save a ton of money.  For instance the Hubby and I like to eat exotic fare Chinese, Thai, Indian, Greek .... so many choices so little belly space lol.  Eating out costs a fortune so when I come across a quick easy recipe for a favorite food I give it a try.  I found this recipe in a free calendar I got a the local home and garden show put out by the Iowa State University with recipes for healthy homemade meals.  This is also a great recipe if you have leftover chicken!

Quick Pad Thai:

6 oz Whole wheat thin spaghetti
2 tbls Vegetable oil, divided
24 oz Frozen vegetable mix (I used stir fry mix)
3 tbls light soy sauce
1/4 cup water
1/4 cup peanut butter
2 tbls Sugar
1/2 lbs boneless Chicken breast cut into bite size pieces
3 eggs
1/3 cup chopped peanuts

1. Cook spaghetti according to package directions.  Drain in colander and toss with 1 tbls oil.
2.  Defrost veg in microwave for 5 min and drain well.
3. Combine soy sauce, water, peanut butter, and sugar in a small bowl.  Stir until smooth and set aside.
4. Heat 1 tbls oil in large skillet over med high heat.  Add chicken pieces and cook until no longer pink.
5. Crack eggs into a small bowl and beat.  Add to pan with chicken and scramble until firm.  Add veg and spaghetti to the pan with chicken and heat through.
6. Add soy sauce mixture and stir to coat veg and spaghetti.
7. Put in serving bowl and sprinkle peanuts over the top.

This was so tasty that even my super picky son cleaned his plate!!!

Enjoy!