You know that your meal is going to be good when it’s got a rainbow of colors.
I really love that so many Asian dishes have a variety of colors, textures and flavors. It’s like getting a taste of everything in a few bites. It’s the epitome of sampling, enjoying the sweet and savory, crunchy and soft, and finding new combinations in every bite.
I’ve been a lover of Chicken Pad Thai for quite awhile, but after being burned a few times at Thai restaurants (and honestly loving curry to much to order anything else), I haven’t been ordering it.
This recipe is fabulous because it just takes a few fresh ingredients and pantry ones to make delicious Pad Thai at home (with leftovers, maybe).
Word to the wise: If your rice noodles say to just cover them with warm water, make it boiling water because they will take a long time to get soft otherwise. This will save you any mid-dinner cooking noodle meltdowns.
Feel free to add any other green veggies you’ve got to the mix, too. You might notice I snuck in some broccoli.
Enjoy this colorful meal!
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