recipe reviews for:

A Pad Thai Worth Making

“The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.”

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Reviewed: Nov. 7, 2009

Tons of flavor in this dish. I thought too much of it came from the fish sauce though. It was too strong for me. I had to double the chicken because I didn't have shrimp. This dish was fun to cook, but again the fish sauce was too strong for me.

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Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

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Reviewed: Nov. 3, 2009

Ok I have now made this like a gazillion times. It is totally awesome. The only changes I made were to add tamarind paste and to double the sauce. Oh I also put in peanut butter. Everyone who has it wants more and the recipe.

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dailyn

Living In: Miami, Florida, USA

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Reviewed: Oct. 30, 2009

This recipe is awesome. I followed it quite closely (my mistake buying lo mein noodles by accident) we cut back on the chile sauce for the sake of the kids. My teenager called it an "epic win". Need I say more?

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HarriedCook

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

it was definitely a pad thai worth making!

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audrey

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Oct. 4, 2009

If I could give this a 0 I would! I did not care for this. I don't know if I prepared it wrong or what happened but it was not good.

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MICHELLEK25

Cooking Level: Expert

Home Town: Bentonville, Arkansas, USA

Living In: California City, California, USA

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Reviewed: Sep. 19, 2009

This is tasty though not as good as the Pad Thai from restaurants and it's also on the salty side; you might want to try reduced-sodium chicken broth and soy sauce.

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MSWORLD007

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Sep. 12, 2009

I usually just run out to the Thai Restaurant when I need my chicken Pad Thai fix, this was my first time actually making it at home and I have to say I was pleased with the results. I didn't add the oyster sauce, peanuts or the shrimp, I did add an additional 8oz of diced chicken and cayenne pepper for spice and it turned out great, Will keep this recipe to try again.

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Sadia

Home Town: West Haven, Connecticut, USA

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 29, 2009

Pretty good, but quite bland. It was more like a regular stirfry.

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KELLEY101

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Reviewed: Jul. 21, 2009

I thought it was good but a little bland. I added some curry powder, which made it more like singapore noodles, but it was still yummy. Easy to make and quick.

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goldy1234

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Reviewed: May 11, 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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Reviewed: Apr. 30, 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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TBROEREN

Cooking Level: Expert

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Reviewed: Apr. 14, 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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Ilulissat

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Reviewed: Apr. 8, 2009

I followed this recipe as per the directions. It was easy to prepare, flavorful, moderate heat. Very enjoyable.

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VICKANDJEN

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Reviewed: Apr. 2, 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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Skelly

Cooking Level: Expert

Living In: Clarkston, Michigan, USA

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Reviewed: Mar. 28, 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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Savitri

Cooking Level: Expert

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Reviewed: Mar. 19, 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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Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Mar. 3, 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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Maternity Leave Mom

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Reviewed: Feb. 16, 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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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 15, 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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