Wednesday, November 14, 2018


If you love chicken pad thai, you’ll love this recipe today. Chilled and served as a salad, it’s a great potluck dish!

I shared with you recently about downsizing the family home. My friend Jenny has been a lifesaver in helping me day after day with the packing and organizing.

Since we already had our giant yard sale, now every time we work together, we start a Good Will tub. (No more yard sales!), and fill it up as we pack.

I’m keeping up with the theme of, have I used it in the past 6 months, or does this piece tell a story? It’s really helping me to sort and let stuff go.

Bottom line? I think most of us have too much stuff. Stuff does not make us happy, but one thing I know to be true–relationships do!

  • 2 pounds dry rice noodles (about 1/4″ wide)
  • 2 Tbsp. oil
  • 2-3 cups rotisserie chicken, pulled and chopped
  • 3-4 cloves garlic, finely minced
  • 2 cups daikon radish, finely chopped
  • 1 cup shredded carrots
  • 1 cup Napa cabbage, finely chopped
  • 1 1/2 cups cilantro, chopped
  • 16-ounce jar prepared Pad Thai sauce
  • 1 cup peanuts, chopped
  • Sriracha hot chili sauce (optional)
  • Lime wedges

1. In a large bowl, submerge the dry rice noodles in hot tap water. Let soak for 8-10 minutes; drain and set aside.
2. In a large saute pan over medium high heat, add the garlic to the pan, and fry until the garlic becomes fragrant, about 30 seconds. Add in the chopped chicken; cook for 2 minutes. Add the noodles, radish, carrots, and Napa cabbage. Stir together and fry for 1 more minute.
3. Add the sauce to the pan. Add sriracha sauce if you want more spice. Turn the heat back up to medium-high. Stir to combine. Add in the peanuts and cilantro; toss to combine. Place the salad in a large bowl and refrigerate.
4. Garnish with cilantro and peanuts (optional); refrigerate for at least 2 hours; serve with fresh lime.

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