Pad Thai Wraps

I found the original recipe for Pad Thai Wraps on the Whole Foods Ap. It was a start, but felt incomplete, so I added egg. It's super easy and has a nice fresh crunch.

Pad Thai Wraps

1/4 lb. Angel Hair Pasta
1/4 C. (plus more for the tortillas) Satay Peanut Sauce (Trader Joe's)
4 Tortillas
6 eggs
Red Bell Pepper
Bean Sprouts
1/4 C. Peanuts
4 lg leaves Basil

Prepare the pasta according to package directions.

Meanwhile slice the red bell pepper and basil and chop the peanuts and set aside. Spray a medium skillet with cooking spray (or other oil/butter), and scramble the eggs over med-low heat then set aside. Warm the tortillas.

When pasta is cooked, drain and toss with 1/4 C. peanut sauce.

Spread each tortilla with a spoonful of the peanut sauce. Place 1/4 of the eggs on the center of the tortilla and top with pasta, bean sprouts, red peppers, basil and peanuts. Wrap up tightly in the tortilla, tucking in the ends halfway though.