The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: May 12, 2009
you can make substitutions for the ingredients: white wine vinegar if you don't have limes ,regular onions for green onions, ground beef instead of shrimp and chicken, and still have a Pad Thai that turns out good. However, I think the fish sauce is a must. I always add a lot of ground peanuts and chopped cilantro. An authentic Pad Thai requires crushed red chiles. I substitute diced red bellpepper which I think makes it taste even better.
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emm

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The reviewer gave this recipe 1 stars. This recipe averages a 4.19 star rating.
Reviewed: May 1, 2009
Sorry guys, but this is not good. I adjusted this as others suggested...added 1 tbsp tamarind, cut the lime juice in 1/2, made extra sauce...but truthfully, the sauce just isnt pad thai flavored...ended up very limey, spicy and sour. I threw mine out....pad thai should be delicately flavored...this doesnt have the right sugar, the lime overpowers, and the flavors are not the right blend.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 16, 2009
I used tamarind paste (asian speciality store - it is a soup base concentrate) and a lot less vegetable oil. Make sure not to oversoak the noodles otherwise it comes out a little gooey. Not awesome, but I gave it 4 stars for the quick easy dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 15, 2009
I followed this recipe as per the directions. It was easy to prepare, flavorful, moderate heat. Very enjoyable.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 3, 2009
Way too much fish sauce for this recipe. One tablespoon would have been plenty. It's also missing some spice that can be tasted from authentic thai food. I think I'll try another recipe before I try tweeking this one. Something was just off.
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Cooking Level: Expert

Living In: Clarkston, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 30, 2009
I made this as an all veggi dish. I made the sauce the same, but used tofu, broccoli, and mushrooms as a substitute for meat. The sauce had way too much lime juice. I think I will play with this recipe just a bit more. My husband loved it and said it was better than some restaurants' pad thai.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 23, 2009
Good recipe but definitely not like the restaurants. I think it was missing the tamarind like most reviews said. I also miss the peanut taste so at the end I added 2 tablespoons of crunchy peanut butter and I think that helped the dish a lot.
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Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 4, 2009
I love pad thai and I was determined to find the best recipe possible. I thoroughly enjoyed this recipe. It is a great base for pad thai with options to tweak it as you like. I like the peanut flavor, so I added 2 Tbsp. of peanut butter to the sauce when cooking and it was outstanding. Also, given my new budget constraints, I used what I had on hand, so I had to replace the oyster sauce with soy, which turned out fine, but next time will reduce soy to 1 Tbsp. only. Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 20, 2009
This was delicious! Thank you!
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Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 18, 2009
This was OK... I had to add extra chicken stock to finish cooking the noodles so I think it diluted the flavor. The sauce tasted a little too fishy for me... Was just different from pad thai I am used to. Would probably make again and tweak the floavors to my liking.
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Cooking Level: Intermediate

Home Town: Canton, Ohio, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 18, 2009
Made as is- pretty darn good. Have made this dish before using sauce mixes, but I think i like this better. I do think I will increase the sauce next time.
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 11, 2009
I followed the recipe exactly but found it a little bland. The lime was a little overpowering as well. Next time I'll follow the suggestions others have made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 19, 2009
Terrific! Ate it for 3 meals in a row.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 12, 2009
My husband and I got hooked on Thai food recently and we do not have many restaurants in our area so I decide to make it myself. This recipe was so good even our dinner guests commented that it was just like what a professional Thai cook would make. Thank you for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 12, 2009
I have made this about 10 times now, and here is what makes it perfect for me: no oyster sauce and a scant 3 TBSP fish sauce, add thin sliced carrots, add 2 TBSP minced ginger and add 1/4 cup peanut butter A staple in our household now!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Oct. 17, 2008
delish -- really liked the chili sauce in this. I used pork for the meat. I did add 2 tablespoons of tamarind sauce and a little peanut sauce. I didn't have any oyster sauce. Also used a little sesame oil with the vegetable oil. Served a simple green salad with olive oil and balsamic vinegar first and then served the pad thai. Wonderful meal.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Oct. 7, 2008
This recipe is delicious! I agree with other reviewers that the ease and quickness of this recipe combined with the delicious taste makes for a 5 star recipe. I will definitely be keeping this one around. One note- soak the noodles for longer (maybe 40 min) then you won't have to add water and cook more. . . just don't soak for so long that they get soggy. Also, if you have a hard time finding the Sriracha sauce and are from the South, go to Food Lion. This is the only place I can find it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 16, 2008
This recipe was a great recipe, but I did some of the suggestions from past reviewers as well as made few modifications of my own. I used half the lime juice, added 1 tbsp of tamarind paste, upped the sugar and reduced the oil. I also added a bit of ketchup, I know that's not a Thai ingredient but lots of restaurants use it and adds a nice balance of flavor. I left the chicken out and added small pieces of deep fried tofu instead. It turned out to be VERY close to the restaurant Pad Thai that I love!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 14, 2008
This recipe was excellent, but only after I followed the suggestions of several other reviewers: I used 1 T tamarind paste (because what is Pad Thai without tamarind?!) and also increased the amount of sauce. I was feeding four people so I doubled the whole recipe, but TRIPLED the sauce recipe and it came out perfect. I decreased the lime juice by 50% to account for tartness of tamarind, and didn't use as much fish sauce as the recipe called for. I omitted the oyster sauce (didn't have any) and used veggie bullion instead of chicken stock. I made other subs since I didn't have some of the veggies, and wanted to make it vegetarian: I used tofu in place of both the chicken and shrimp. I didn't have bean sprouts, but I DID have baby Bok Choy so I used that. And I used thinly sliced carrots. Other than that, I followed the recipe steps and amounts exactly and it made the best Pad Thai I've ever made (and I make Pad Thai often!). Excellent and very flexible recipe. Thanks!
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Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 4, 2008
This recipe is amazing. The v first time i made it, all my family and friends raved that it was better than all the thai restaurants. I did however add a lil tamarind juice to get the real pad thai flavor. It is only about 2 dollars in most stores. Just ask someone who works at the store where it is because it is hard to find on your own. I also reduced the fish sauce down a couple tablespoons and same with the lime juice because the tamarind has a sweet and sour taste to it already. I definetly suggest that you try this recipe.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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