pad thai mouth watering


Lightly salted peanuts make


FAST PAD THAI Pad Thai is a stir-fry made with rice noodles, so popular in Thailand that they made it a national dish. Try it for yourself, with this easy, 20-minute recipe.


PREP TIME 10 MIN.–COOK TIME 10 MIN. READY IN 20 MIN.–SERVINGS 4


½ (16 oz) pkg straight cut rice noodles 1 lime 4 tbsp ketchup 4 tbsp fish sauce ½ lb chicken tenders


¼ cup salted peanuts 4 large eggs 3 tbsp canola oil ½ red onion 1 cup zucchini noodles


STEP 1 Prepare the rice noodles according to package directions. Meanwhile juice the lime and whisk with ketchup and fish sauce. Slice the chicken into ½-inch pieces. Coarsely chop the peanuts and parsley. Set aside. STEP 2 Beat the eggs in a bowl with salt (in modera- tion) and pepper. Heat ½ tbsp oil in a wok or heavy bottom skillet and cook the eggs. Set scrambled eggs aside in a bowl. STEP 3 Thinly slice the onion half. Heat the remaining oil in the wok and stir-fry the chicken and onions on high heat, 6 min. or until chicken is cooked through. STEP 4 Add the rice noodles, zucchini noodles, sau- ce, and egg mixture. Stir-fry for an additional 2 min. Divide the noodles among 4 plates and serve with peanuts and parsley.


Tip Garnish with curly parsley.


Per serving: 588 calories, 27g fat, 5g saturated fat, 289mg cholesterol, 1884mg sodium, 59g carbohydrate, 3g fiber, 7g sugar, 28g protein


84 FEBRUARY/MARCH 2017


Crunch time


Top with cashews


instead of peanuts for a slightly sweeter take.


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