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: May 10, 2008

This was really good. I made the mistake of using no hot sauce so it was a little bland but after adding sauce post-cooking it was really good. The fresh limes made a difference. Overall, this is one of our new favorites, it was quick and easy.

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Rachel

	Cooking Level: Beginning Home Town: Seattle, Washington, USA Living In: Bellevue, Washington, USA
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Reviewed: May 4, 2008

Very tasty and easy to make.

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lg


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Reviewed: May 2, 2008

Good recipe!

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Jodi

	Cooking Level: Intermediate
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Reviewed: Apr. 14, 2008

Sorry but i did not care for this, my husband and son who will eat anything had a really hard time making it half way through..way to much fish sauce or something...but no thanks

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GET_CRACKIN

	Cooking Level: Expert Living In: Vernon, British Columbia, Canada
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Reviewed: Apr. 12, 2008

Overall good recipe, made it as written, but with fewer sprouts, we don't like them that much. We also found the lime flavor a bit strong, but adding more chili sauce did even it out. Next time I would use half the amount of lime juice. Also, I'd say the yield was more like 5-6 servings.

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PRETTYRHEA


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Reviewed: Apr. 10, 2008

I added 1T Tamarind. Only 2T Lime juice.

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shannon

	Cooking Level: Intermediate Living In: Saint Louis, Missouri, USA
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Reviewed: Apr. 9, 2008

This was so delicious! Thank you for sharing.

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familyinpeoria


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Reviewed: Apr. 5, 2008

While I didn't follow this recipe to the letter I thought the basics of it were right on the mark. This is a delicious dish. Some changes I made: Instead of lime juice I now use "True Lime" packets. They work great. I also omitted the green onions since I didn't have any around. In stead I used what I had which included Asparagus, Spinach, Cabbage, Carrots. YUM! I sauteed the some onion for a bit and then added the other veggies. No chicken on hand so I went with shrimp that I had already cooked and frozen when it was cheap in the market. One other change I made... My husband and I love the peanut taste. I added nearly twice the sauce like other readers and then threw in about 1/3 cup crunchy peanut butter for good measure. Try this recipe. It tastes like what you get in the Thai restaurants but 1/4 the price..and right now that's really important.

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Pastor Amy

	Cooking Level: Expert Living In: Loveland, Colorado, USA
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Reviewed: Mar. 23, 2008

This was very good, my husband and son loved it. I used it as a side dish with chicken satay so it was alot more than 3 servings. That was ok becaused it was even better reheated. I did not add lime and I only used shrimp because had a chicken dish with it. Will make this again.

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Bernadette

	Cooking Level: Expert Living In: Amherstburg, Ontario, Canada
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Reviewed: Feb. 15, 2008

Considering how good this recipe was for the price and time it was a 5 star hands down. Great recipe. Next time I make it i'll add more vegetables and maybe some marinated mushrooms. Don't think about substituting the chile sauce it makes the dish.

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JOSHDAWSON

	Cooking Level: Expert Home Town: Normal, Illinois, USA
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Reviewed: Jan. 29, 2008

I have fixed feelings over this one. I have never made Pad thai at home before. I have had it many times at Thai restaurants though. First off, I didn't have the oyster sauce and Asian chile sauce. I subbed w/ cocktail sauce (because I saw another recipe out here that used KETCHUP!) and Thai Red Curry paste, as that was all I had on hand. I doubled the sauce, and tasted it after making. It tasted too much like the cocktail sauce! I panicked. So, I threw in some sesame oil and soy sauce. That did the trick. Saved! Other than that, the noodles took way too long for me, as I was using leftover chicken, so this should have been a very quick recipe to put together. But, having to wait for the noodles to soften was a pain! Not a bad recipe, and I have plenty to have for lunch. I will make again. Thanks for the post Fatty!!

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njmom

	Cooking Level: Intermediate Home Town: Middletown, New Jersey, USA Living In: Sayreville, New Jersey, USA
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Reviewed: Jan. 23, 2008

I really enjoyed making this. it was easy and i made it with a little less fish and hot sauce. all in all a very nice recipe.

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miriam


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Reviewed: Jan. 19, 2008

I'm picky about my Pad Thai, and this was VERY GOOD! I thought it was a little heavy on the lime juice for my taste. It yeilded WAY more than 3 servings. I make a little extra of the sauce, about 25% more. I like alot of juice, and I like the noodles a little softer. Fantastic Recipe! I would recommend it to those that are picky about their Thai food!!!

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Rockport Realtor/Amatuer Chef~

	Cooking Level: Intermediate Home Town: Taos, New Mexico, USA Living In: Rockport, Texas, USA
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Reviewed: Dec. 8, 2007

I had to scale back on the spice for my family, and found the fish sauce too overpowering. However, the next day I had leftovers and added a bit more spice and found it more palatable

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DURAMOLLY


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Reviewed: Nov. 14, 2007

Very Good. Pad Thai is one of my favorite dishes...(and it's ALWAYS been served with cilantro and lime).

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margo


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Reviewed: Oct. 13, 2007

This is reasonably tasty Pat Thai, but I felt it had a little bit of a Southwestern US thing going on which wasn't quite on the mark to me. It may have been because I used fresh limes and squeezed the juice in, but it seemed extra limey compared the kind I've usually gotten in Thai restaurants. I also feel that the cilantro is perhaps not the right herb to top this with, but I think restaurants perhaps use Thai basil, of if you can't find Thai basil, then regular basil. It's overall a decent dish, maybe not quite exactly right to me, though.

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Scott F


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