PAD THAI SUMMER NOODLE SALAD

PAD THAI SUMMER NOODLE SALAD image

Yield Makes 6 servings

Number Of Ingredients 20

1 lb. whole wheat spaghetti or angel hair pasta
2 T canola oil
1 clove garlic, minced
4 or 5 scallions (whites-reserve greens), chopped
2 boneless chicken breast halves, pounded or butterflied to 3/8" and sliced crosswise into thin strips
1 red jalapeno pepper (or any hot pepper you like), juliened very thinly
1 red bell pepper, julienned
1 medium zucchini, julienned
2 c fresh bean sprouts
2 T low sodium soy sauce
1 T hoisin sauce
3 T rice wine vinegar
juice of 1 lime
1 t. fish sauce (optional)
2 T brown sugar or sugar substitute
2 eggs, lightly beaten (or 1/2 cup egg substitute)
3/4 cup ground lightly salted roasted peanuts
1/2 cup chopped lightly salted roasted peanuts (for garnish)
4 or 5 chopped scallions (reserved green parts) for garnish
1/2 cup chopped fresh cilantro (optional)

Steps:

Cook pasta according to package directions, reserve in large bowl. In 12" skillet or wok, heat oil until just smoking. Add garlic and whites of scallions and cook while stirring constantly, for one minute. Add chicken and stir-fry just until cooked through (about 2 minutes). Add jalapeno and red pepper and cook for 2 minutes, then add zucchini, sprouts and all liquid ingredients and sugar. Cook for 2 minutes. Add egg to pan and scramble quickly until just setting, then add pasta and ground peanuts and cook for an additional 1 minute. Cool mixture then refrigerate at least one hour. When serving, garnish with additional coarsely chopped peanuts, reserved scallions and cilantro.

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