Chicken Pad Thai

Good Monday Morning! Did you have a good weekend? Did you try anything new?

We didn't have a very good weekend. Please pray for my family as we walk through a devastating loss together. Thank you!

I *love* good pad Thai. It's so yummy - and Thai cooking is based on four things: sweet, savory, spicy, and salty. Of course, they are arranged in varying degrees in various dishes - and I am not over-the-top about ANY spice! :D (Well, if you consider cinnamon a spice, then I'm guilty, but....)

This recipe comes to us from none other than the Betty Crocker website!

Let's see. Did I tweak it much?

Silly me for even asking. LOL! I used noodles that are made from soy, so they're VERY low carb. They're also VERY expensive, so I don't get to eat them a LOT. I don't like scallions or bean sprouts, so I used  some carrot, a little mushroom, and a little celery. The sauce, I think I used too much lime juice - I used bottled, and just poured some in. :D I also used Splenda instead of sugar - I mean, I'm using those expensive noodles, I have to make the carb count actually COUNT! :D

I'm giving this a YES, PLEASE, although I like my sauce a little thicker than this was; next time, I may use a little slurry of arrowroot powder and water to thicken it a bit and make it stick to the noodles better. And I'm going to increase the red pepper flakes just a tiny bit, and perhaps add some Thai sweet chili sauce. :D (That's part of the fun in cooking for yourself! You can make it taste the way YOU want!!!)

OK, I'm outta here. Looks like I need to do some cooking to have something to talk about the rest of the week. :)

Be BLESSED. And tell your loved ones how much you love them. Life is too short.