Every now and then, it’s fun to feel like you’re making something special for dinner. I have a couple dishes that I like to whip out when I want to look like a mean cooking machine and this Pad Thai is one of them. It ends up feeling like a fancy meal, but it isn’t all that complicated or difficult to prepare. The recipe comes from the May 2000 issue of Cooking Light Magazine. You can find the recipe here.
Because I’m a food weenie, I leave out the shrimp and substitute Worcestershire Sauce for the Thai Fish Sauce — it’s still just as good that way! Prepping the ingredients in advance is also really helpful and takes the stress out of putting the recipe together when it’s dinner time.
I’m really excited for the Pad Thai leftovers that are waiting for me in the fridge. 🙂