Chicken Pad Thai For Dinner

Pad Thai is popular in Asian Countries, especially in Thailand. A must try if you haven’t. Cooked with meat, shrimp, fish or vegetables. A savory-sweet & spicy dish, if you like it spicy or not, a little or a lot, adjust at the end, with pepper flakes. Two scrambled eggs used today, beaten with a drop of milk. Optional, a splash of soy sauce was added while chicken was cooking. And…

If you don’t make the sauce from scratch, good idea to buy extra, premade sauce or cut back, and omit 1-2 Oz of the 8 Oz noodles suggested for this recipe. Also, extra green onion is always good to have. Per rice package, 1/2 lb noodles equals 4 servings. Per sauce package, recipe calls for 1/2 lb noodles, yet states in nutritional facts, about 3 servings of sauce. Too many noodles could absorb much of the sauce and leave the chicken a little dry, and shy of its delicious sauce. The company should increase amount of sauce in the package, just a little, for their recipe.☺️

“A Taste of Thai, Pad Thai Sauce” (about 3 servings per package)
“A Taste of Thai, Rice Noodles Linguine” (8 servings per package) you could use leftover rice noodles for so many other recipes. Try it as an easy side dish, with broccoli, garlic & butter or use in soups. Check out their website for more recipes.

If you cook for someone who doesn’t eat peanuts, add as a garnish for those who enjoy them. Don’t forget other garnish, lime wedges and cilantro.

This sauce package recipe yield 4 decent size servings. I’ve made it years ago with chicken and shrimp. I have tried it with beef at restaurants, not a fan.

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