Easy Pad Thai Recipe



  • 8 ounces pad thai or lo mein noodles
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 2 large eggs
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice (from about 1 medium lime)
  • 2 tablespoons brown sugar
  • 1 teaspoon fish sauce
  • 1/8 teaspoon red pepper flakes
  • 3 green onions, sliced
  • 1/4 bunch fresh cilantro, leaves only, roughly chopped
  • 1/4 cup chopped, unsalted peanuts
    1. Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
    2. In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
    3. Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
    4. In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
    5. Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
  1. Budget Byte:
    1. Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.
    2. Recipe Courtesy Epicurious

3-INGREDIENT CREAMY PUMPKIN PASTA RECIPE




  • 1 pound whole wheat short pasta (such as penne, rigatoni, fusilli, or shells)
  • 1 teaspoon kosher salt, divided, plus more
  • 1 1/4 cups heavy cream
  • 3/4 cup pure pumpkin purée
  • 3/4 teaspoon freshly ground black pepper, divided, plus more
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin purée; season with 1/2 tsp. salt and 1/2 tsp. pepper.
  3. Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.
Recipe Courtesy Epicurious

Crockpot Chicken -- the whole bird!





  1. In a small bowl, combine the spices.
  2. Remove any giblets from chicken and clean chicken.
  3. Rub spice mixture onto the chicken.
  4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
  5. When ready to cook, put chopped onion in bottom of crock pot.
  6. Add chicken. No liquid is needed, the chicken will make its own juices.
  7. Cook on low 4-8 hours.
  8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).
Recipe Courtesy Food.com