10 Ways to Use Pad Thai for Breakfast and Dinner

I know you’re probably thinking, Pad Thai is one of those recipes that just works, right?

Well, I’m here to change your mind.

This is a recipe for the best of the best and a delicious, quick, and easy meal.

Ingredients: 1 cup Pad Thai 1/2 cup butter 1/4 cup soy sauce 2 tablespoons coconut oil 1/8 cup sugar 1 teaspoon garlic powder 2 tablespoons cumin 1/3 cup cilantro leaves, finely chopped 1/16 teaspoon salt 1/7 teaspoon pepper 3 cloves garlic, minced 1 cup cooked rice noodles, shredded (I used one of these from my local grocery store) Directions: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the butter, soy sauce, coconut oil, sugar, garlic powder, and cumin.

In another bowl, combine the rice noodles and shredded cilantro.

Pour the butter mixture into a saucepan and whisk until smooth.

Pour into a baking dish and sprinkle with the cilantro and garlic.

Bake for 12 minutes, then remove from the oven.

Cool for 10 minutes.

Serve immediately.

Notes: I used one local grocery market bag of Pad Thai noodles.

I was able to find the most flavorful and authentic versions online, but you can always buy Pad Thai from a local Thai restaurant.

I used to order the spicy version from one of my favorite Thai restaurants, but I’ve since moved away from that recipe due to the increased sodium content.

You can also try my new Pad Thai soup recipe from Everyday Food Network. 3.2.2708

Taco Salad with Empanada Recipe: Empanadas, Tortilla Chips and Pesto!

Pestos are so good!

Empanadas are even better!

These tacos have been the perfect addition to any salad or tacos.

Make empanadas for the first time and try making empanadis with tortilla chips instead of corn tortillas.

They’re just as delicious and nutritious.

Get your taco salad ready and prepare to have some fun!

Recipe: Tacos with Empancadas, Tacos, Empanades, Taco Dip, Taco Chips and more!

Serves: 8-10 Ingredients: 1 large yellow onion, sliced (about 1/2 cup)

Which is better: The new Empanada or the classic one?

Empanadas are a Mexican dish made with tomatoes and guacamole, usually served over rice.

The classic version is made with the same ingredients, but served on a stick and topped with cheese, onions, and guaca.

The new version has some interesting additions, too, such as a spicy-tasting sauce and a creamy sauce made from sour cream.

We decided to try out both versions for ourselves.

Ingredients 1 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon garlic powder 1/4 teaspoon pepper 1/8 teaspoon black pepper 1 tablespoon olive oil 1/3 cup shredded cheddar cheese 1 cup grated cheese, plus 1 tablespoon (3 ounces) for topping 1/1 cup diced tomatoes (about 1 medium) Directions Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstach, baking powder, salt, garlic powder, pepper, and black pepper.

In another bowl, combine the shredded cheese and 1/6 cup diced tomato.

Add the shredded tomato mixture to the flour mixture and stir until combined.

Stir in the shredded cheddars.

In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, sour cream, and 1 tablespoon of the grated cheddar.

Stir until smooth.

Stir the mixture into the flour until just combined.

Roll the dough out into a disk about 1 inch thick.

Toss the dough in the olive oil, adding a few more tablespoons of olive oil if necessary.

Sprinkle a bit of chedda cheese on top.

Bake for 10 to 15 minutes or until the cheese is melted and bubbly.

Remove the baking sheet and turn out onto a wire rack.

Repeat with remaining dough.

Remove from oven and let cool completely.

To serve, top with cheddar and cheese sauce. Enjoy!