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If you love the sweet, savory, and tangy flavors of Thai food, you have to try this homemade Chicken Pad Thai recipe. It’s a fast and flavorful noodle dish that tastes just like your favorite takeout — but even fresher and more customizable.
With tender chicken, chewy rice noodles, crunchy peanuts, and a mouthwatering tamarind-based sauce, this classic dish is a total weeknight winner. And the best part? It comes together in under 30 minutes!
Sauce Ingredients
Dish Ingredients
Start by marinating your chicken. Place your diced chicken in a container and add in the ground ginger, garlic, sesame oil and the soy sauce. You can also add in some salt and pepper if you would like. Let it marinate for 2 to 3 hours.
Once the chicken is done, marinating, heat 1 tablespoon oil in a large non-stick skillet over medium-high heat and cook chicken until done. Remove from pan and set aside. Add 2 teaspoons oil and sauté the bell pepper 1-2 minutes. Add the bean sprouts and carrots and cook for 1-2 more minutes. Add the chicken back in with the veggies and cook the noodles according to package.
Drain and add the noodles to the chicken mixture and then pour on the sauce and toss gently. Portion out into bowls, top with cilantro and crushed peanuts and fresh squeezed lime.
If you love the sweet, savory, and tangy flavors of Thai food, you have to try this homemade Chicken Pad Thai recipe. It’s a fast and flavorful noodle dish that tastes just like your favorite takeout — but even fresher and more customizable.
With tender chicken, chewy rice noodles, crunchy peanuts, and a mouthwatering tamarind-based sauce, this classic dish is a total weeknight winner. And the best part? It comes together in under 30 minutes!
Start by marinating your chicken. Place your diced chicken in a container and add in the ground ginger, garlic, sesame oil and the soy sauce. You can also add in some salt and pepper if you would like. Let it marinate for 2 to 3 hours.
Once the chicken is done, marinating, heat 1 tablespoon oil in a large non-stick skillet over medium-high heat and cook chicken until done. Remove from pan and set aside.
Add 2 teaspoons oil and sauté the bell pepper 1-2 minutes. Add the bean sprouts and carrots and cook for 1-2 more minutes. Add the chicken back in with the veggies and cook the noodles according to package.
Drain and add the noodles to the chicken mixture and then pour on the sauce and toss gently. Portion out into bowls, top with cilantro and crushed peanuts and fresh squeezed lime.