This was a pretty good starting point for a Pad Thai recipe. The only substitution I made was to use sesame oil because we didn't have peanut oil, and I cooked some chicken separately (with a scaled-down version of the sauce) to put on top of my husband's portion. It ended up tasting REALLY salty for my taste. I think I'll try what some other reviewers suggested, and increase the sauce, but change the ratios a bit. I'll probably add a bit more ketchup, and maybe replace some of the lime juice with tamarind. I think it also could have benefited from some cilantro before serving. Next time I will also probably just add the bean sprouts without blanching them, as that took out nearly all of the "fresh" aspect of the bean sprouts. My husband and I both thought it could have used a little more kick, so I'll probably also use more red pepper flakes. But, all in all, the recipe was straightforward and easy to follow, and yielded an acceptable Pad Thai. I'll be adding this to my repertoire, so I give it four stars.

Reviewed On: Jun. 14, 2009

This recipe is really great. I'm not sure how anyone could say it's bland. The first time I made it it turned out a bit too spicy. I used tapatillo sauce instead of red chili paste (because I don't have that on hand), and added a small pinch of red pepper flakes. When I don't have green onion on hand, I mince up about 1/2 cup of yellow onion and sweat it in a bit of sesame oil with the ginger before adding the other ingredients. This time I also didn't have any honey, but I used about 1/4 cup of molasses leftover from another recipe, and added about 1/2 cup of water (used to help extract the molasses from the jar). I like to add some frozen peas to the finished pasta to add a little color. It's so versatile I could add just about any vegetable, cooked meat, or tofu for any occasion.

Reviewed On: Apr. 26, 2009

I decided to give this another try, and I actually ended up with fudge that set up. As long as I leave it in the fridge, it stays set up. The milk/sugar mixture began to scald/burn before it boiled, but since the sugar was totally dissolved, that's when I took it off the heat and added the marshmallows. I'll probably use this recipe again. My first attempt ended up tasting good, although it did not set. I had it in the refrigerator overnight, and then in the freezer for awhile. It was a Christmas gift for my brother-in-law, and I only had one shot, so I thought never ever fail fudge would be the recipe to make. Mine failed.

Reviewed On: Dec. 31, 2008