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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Thai Ingredients:
1/2 lb thin spaghetti, broken in half, uncooked |
2 egg whites |
1 whole egg |
4 cups fresh snow peas |
1/3 cup light teriyaki sauce |
1/2 cup chopped peanuts |
1/2 cup chopped cilantro |
Directions:
1. Cook spaghetti in large saucepan as directed on package. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Lightly beat egg white and whole egg. Add to skillet; cook until eggs are scrambled and set, stirring frequently. Transfer to bowl; cover to keep warm.
2. Add pea pods to skillet; cook 2 to 3 minutes or until crisp-tender, stirring frequently. Add teriyaki sauce; cook until heated through, stirring frequently.
3. Drain spaghetti; return to pan. Add pea pod mixture, eggs, nuts and cilantro; mix lightly.
4. KITCHEN TIPS:.
5. Special Extra: Garnish with lime or lemon wedges. Squeeze over each serving for added flavor.
6. Substitute: Substitute 2 (6 ounce) packages frozen snow peas, thawed, for the fresh snow peas.
7. Substitute: Substitute 4 sliced green onions for the chopped cilantro.
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