Pad Thai Spaghetti

Pad Thai Spaghetti

Pad Thai-inspired spaghetti beats takeout any night.

1 box spaghetti
1 lb. chicken breast (skinless), cut into strips
2 tbsp. peanut oil
1 cup firm tofu, diced
1 bunch scallions, sliced
¼ cup low-sodium soy sauce
¼ cup brown sugar
1 tbsp. fish sauce
2 tbsp. lime juice
½ cup peanuts, chopped
1 cup bean sprouts
2 limes, cut into wedges

1. Bring a large pot of water to a boil
2. In a large skillet, sauté the chicken in the peanut oil for 2 minutes, add the tofu and scallions and sauté an additional minute
3. In a small bowl, combine the soy sauce, brown sugar, fish sauce and lime juice; add the sauce to the chicken
4. Cook the pasta according to the directions; drain and add the pasta to the skillet, stir to combine
5. To serve, plate the pasta then top with bean sprouts, toasted peanuts and a wedge of lime

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